1. Malaysian Curry Puffs

Ingredients :
225 g 575 g 3 tablespoons 4 2 1 teaspoon 1 4 teaspoons 450 g 1 1 tablespoon 6 tablespoons	unsalted butter plain flour vegetable oil plus extra for deep frying shallots, thinly sliced cloves garlic, finely crushed grated fresh root ginger fresh green chili, cored, seeded and finely chopped curry powder minced beef, lamb or chicken potato, finely chopped lime juice or to taste chopped celery leaves celery leaves, to garnish
Method : Melt butter with 2 tablespoons water. In a bowl, combine butter mixture with flour, a pinch of salt and about 6 tablespoons of water to give a medium soft dough. Transfer to a work surface and knead for about 10 minutes. Form into a ball. Brush with oil and put in a plastic bag. Leave for at least 30 minutes. Heat oil in a frying pan. Add shallots and fry for 4-5 minutes until browned. Stir in garlic, ginger, chili and curry powder. Add meat and cook until pale, stirring to break up lumps. Stir in potato, lime juice, salt to taste and 2 tablespoons water. Simmer gently, covered for 15 - 20 minutes until meat and potatoes are tender. Add celery leaves and cook for 2 minutes. If necessary, increase heat and boil to drive off excess moisture, stirring. Knead dough. Break off a 2.5 cm (1 inch) piece. Form into a smooth ball then roll to a 10 cm dish. Put 2 teaspoons meat mixture along centre. Brush edge of dough circle with water and fold dough over filling. Pinch edges together to seal. Place, pinched end up, on a plate. Repeat with remaining filling and dough. Heat enough oil for deep frying in a wok or deep fryer over medium low heat. Place a few curry puffs in the wok or fryer at one time, so they are not crowded, and fry slowly until golden. Turn them over so they cook evenly. Remove with a slotted spoon and drain on absorbent kitchen paper. Serve warm, garnished with celery leaves. Makes about 30.