咖喱角　Curry Puffs 皮料： 240g面粉和1/2小匙盐，过筛 90g面包油或牛油 ４大匙冷水 馅料： 200g鸡肉 2粒马铃薯，煮熟，去皮，切丁 1粒大洋葱，切丁 2支咖喱叶 2大匙咖喱粉和3大匙水，搅匀 2大匙油 5杯炸油 调味料： 1小匙鸡精 1/3小匙盐 3大匙水 做法： 1.皮料：将面包油／牛油放入面粉中，用手指轻搓至呈面包糠状，倒入水搅匀成一软团。盖好，休面30分钟。 2.馅料：烧热油，爆香咖喱粉，咖喱叶，大洋葱，加入马铃薯，调味料炒煮至干，取出待冷才可用。 3.将皮料杆成2mm厚，切成5cm圆片，每一片皮上放入一小匙冷馅料，包成半圆形，皮边可用手折上花边。 4.烧热油，放入作好的咖喱角炸至金黄色，取出沥干油粉，便可趁热食用。 Pastry: 240g plain four, sifted with 1/2 tsp salt 90g margarine/butter 4 tbsp cold water Filling: 200g chicken meat, diced 2 potatoes, boiled, peeled, diced 1 bombay onion, diced 2 springs curry leaves 2 tbsp curry powder, mixed with 3 tbsp water 2 tbsp oil 5 cups oil for deep-frying Seasoning: 1 tsp chicken stock granules 1/2 tsp salt 3 tbsp water Methods; 1. Pastry: Rub margine/butterinfo flour until it resembles bread crumbs. Add water and mix to form a pliable dough. Cover and leave to rest for 30 mins 2. Filling: Heat up oil, saute curry paste, currry leaves, bombay onion until fragrant. Add chicken meat and stir well. Add potatoes, seasoning and cook until dry. Taste and dish up. Cool completely before use. 3. Roll pastry into 2mm thick, cut into 5cm rounds. Put 1 tsp filling onto the pastry and fold into semi-circle. Pinch to make decorative edge. 4. Heat up oil for deep-frying, deep-fry curry puffs until golden brown. Dish and drain. Serve hot. (Make 24).