Curry Puffs | Community Recipes | Nigella's Recipes | Nigella LawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappBookmarkEntriesBURGER NEWChevron DownChevron LeftChevron RightBasketSpeechCommentSearchVideo Play IconNigella LawsonPremiumNigella LawsonVeganVegetarianMemberSpeechRecipeEmailBookmarkCommentCameraScalesQuantityListReorderRemoveOpen book

PASTRY: Sift the flour and salt into a mixing bowl. Rub the butter into the flour using the fingertips, until the mixture resembles breadcrumbs.Lift the mixture up to incorporate as much air as possible.Sprinkle two tablespoons of water over the mixture and mix into a dough using a knife. Add a little more water if the mixture is too dry.Finally, bring it all together with your fingertips. Wrap in clingfilm & place in fridge while making filling. THE CURRY PUFFS: Heat oil on medium flame & when hot, fry the onions till soft. Add the curry powder & fry till fragrant.Add the chicken/meat, salt & a little water & cook till done. Add the potatoes & mix thoroughly, it needs to be fairly dry.Transfer to a plate & let it cool.Roll out the pastry & cut out circles using a medium sized plain cutter. Place a small amount of filling in the middle & fold over to form a crescent. Pinch/crimp the edges to seal completely.Now there are 2 ways you can cook them: deep frying(the traditional way) or in the oven(the healthier option) If baking, heat oven at 200C, glaze the puffs with beaten egg & bake on top shelf for 15-20 mins till golden brown. If deep frying, heat vegetable oil in wok/deep pan till hot. Deep fry the puffs a few at a time till golden brown on both sides. Drain on kitchen paper.