Karipap (Curry Puffs)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Vegetable Shortening
• 1/2 teaspoon Salt
• 1/2 cup Ice Water
• 2 medium Potatoes, diced
• 1 cup Chicken, cooked and shredded
• 1/2 cup Onion, chopped
• 2 tablespoons Curry Powder
• 2 tablespoons Vegetable Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar

Instructions

1. 1To prepare the pastry, combine the 2 cups of All-Purpose Flour and the 1/2 teaspoon of Salt in a large bowl. Add the 1/2 cup of Vegetable Shortening and rub it into the flour mixture with your fingertips until it looks like coarse breadcrumbs. Gradually add the 1/2 cup of Ice Water, mixing until a dough just comes together, then wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
2. 2To prepare the filling, heat the 2 tablespoons of Vegetable Oil in a medium skillet over medium heat. Add the 1/2 cup of chopped Onion and cook for 3-4 minutes until softened and translucent. Add the 2 medium Potatoes (diced), 1 cup of cooked and shredded Chicken, 2 tablespoons of Curry Powder, 1/4 teaspoon of Salt, and 1/4 teaspoon of Sugar. Stir everything together and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork and the mixture looks dry.
3. 3Lightly flour a clean surface. Unwrap the chilled dough and roll it out to about 1/8-inch thickness. Use a round cutter, about 4 inches in diameter, to cut out 8 circles of pastry.
4. 4Place about 2 tablespoons of the filling mixture in the center of each pastry circle. Fold each circle in half to create a half-moon shape. Press the edges firmly together to seal, then crimp the edges with a fork to ensure they are well-sealed.
5. 5In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of vegetable oil until it reaches 350°F (175°C). Carefully place 3-4 karipap into the hot oil, being careful not to overcrowd the pot. Fry for 4-5 minutes per side, until they are golden brown and crispy.
6. 6Using a slotted spoon or spider strainer, carefully remove the fried karipap from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Karipap warm.

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