Chicken curry puffs - healthier

Influenced by Portuguese desserts introduced to Thailand in the fourteenth century, these pastries are a mixture of Western pastry and Eastern spices.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Par-cook sweet potato in boiling water for 3–5 minutes. Drain and refresh in iced water. Set aside.

Step 2

In a non-stick frying pan, heat 1 tbsp vegetable oil. Stir-fry onion until translucent, then add shallot. Add chicken, soy sauce, caster sugar, salt, white pepper, and curry powder. Stir in sweet potato and cook until the mixture is well combined and dry. Allow to cool.

Step 3

For the inner puff pastry, sift flour into a bowl. Make a well, pour in grapeseed oil, and knead until smooth. Set aside to rest for 10 minutes.

Step 4

For the outer puff pastry, combine Limewater, iced water, sugar, and salt. Sift flour into a bowl, make a well, and pour in oil and Limewater mixture. Knead until just combined. Set aside to rest for 10 minutes.

Step 5

Divide inner pastry into five 30g balls and outer pastry into five 50g balls.

Step 6

Roll outer pastry balls into discs. Place inner pastry ball in the center, wrap outer pastry around it to form five larger dough balls. Cover with a damp towel.

Step 7

Roll each dough ball into a rectangle, tightly roll into a sausage, then cut into thirds. Roll out into ovals 2–3 mm thick.

Step 8

Place a pastry oval on your palm, spiral side down. Put 1 tbsp of filling in the center, brush edges with water, fold over, and crimp to seal. Repeat.

Step 9

Heat vegetable oil to 180°C (350°F) and deep-fry pastries in batches for 8–10 minutes until golden brown. Drain on paper towels.

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