Curry Puffs (Malay Epok Epok)

My eldest had a few friends over for a dress-up photo shoot and she wanted me to make some snacks for them.
What do you want?
Bread? "Mmmmmm, no mum!" Cakes? "Mmmmmmmm, no mum!"
Can we have something nice and crunchy, please?
Sure! How about the Malay Epok Epok?
What's that, mum?
You know the curry chicken bun filling wrapped with a fried crispy skin.
That's great, mum!
Wonderfully yumilicious with a cup of Earl Grey tea.



This is the pastry maker that I used.


CREDITS: Original recipe is from KITCHEN CAPERS.

Ingredients: (25 pieces)
Pastry
2 cups plain flour
180ml water
60g margarine
1/4 tsp salt

Filling
2 tbsp garam masala
1 tbsp chicken curry powder
120g chicken meat (diced)
1 large potatoes (cooked and diced)
1/2 large onions (diced)
1 tsp sugar
salt and pepper to taste

Method:
1. Boil water with margarine till boiling hot. Add to sieved flour and mix to form dough. Leave aside to cool.
2. Knead warm dough and leave it to chill in the fridge for 30 - 45 minutes.
3. While the dough is chilling, heat up some oil in the wok, stir fry the onions for a while, add in the chicken meat, diced potatoes and the rest of the seasonings. Stir fry till chicken is cooked.
4. Divide dough into 22g - 25g pieces and mould it into a flat round shape of about 10 cm in diameter.
5. Place dough on pastry maker and add in a spoonful of cooled filling. Seal it well.
6. Deep fry in a wok till golden brown and serve hot.

Notes:
If you don't have garam masala, just use curry powder.