Curry Puff

Ingredients:

• 1 carrot, 1 potato, 1 onion – all peeled
• 1 Tbsp. Malay curry powder
• ½ tsp. sweet paprika
• 2 Tbsp vegetable oil
• 4 curry leaves
• ¼ tsp. sugar
• ½ tsp. salt
• 3 or 4 sheets of puff pastry
• Enough vegetable oil for deep frying.

Steps:

1. Cut vegetables into small pieces. Mix curry powder and paprika with water to form a paste. Add the 2 Tbsp. oil to wok and heat. Add curry paste and curry leaves and stir fry for 2 minutes.
2. Add chopped vegetables and cook for 3 minutes or so.
3. Add ½ cup water, cover and cook over low heat until water is evaporated.
4. Add sugar and salt, stir, and let cool
5. Cut circles from the puff pastry of about 4 inches in diameter. Place a spoonful of filling in the middle of each puff pastry circle. Moisten edge of pastry with a little water and fold over to form a crescent shape. Press edges together.
6. Heat oil in wok and deep fry curry puffs until golden. Drain and serve. Makes approximately 10 servings.