Chicken curry puff: Crisp and flaky snack!

Fried food is my weak point, haha, I really can't help but eat them all, and I know that most of us are the same. 

Esp, when it comes with a flavourful filling, it's more delicious. I made a curry puff using vegetable oil, but this time, I use the shortening instead (non-hydrogenated rice barn oil shortening) and it's very easy to make. 
By rolling 2 types of dough together (outer dough: flour with water to create gluten and less fat, inner dough: flour and fat only), you will get pastry with beautiful layers easily. For the filling, the recipe that I gave is only a guideline, you can add more (or less) of anything that you like into the list, just remember that you have to keep it on a dry side, and you'll be fine. Serve it on the day that it made while the pastry is crisp and flaky, after that you can warm it in the toaster oven to make it return to life if you want.

Note: For vegetarian version just skip the chicken ^^.

Chicken curry puff

Make 24 pieces

Filling
200g .............................. Potatoes, peeled and cut into small dice
100g .............................. Carrots, peeled and cut into small dice
2tbsp .............................. Rice bran oil
150g ............................... Onion, peeled and cut into small dice
100g ............................... Chicken, cut into small pieces
1tbsp .............................. Soy sauce
1tbsp .............................. Sugar
1- 2tsp ........................... Curry powder 
1/2tsp ............................. Pepper 
1/4tsp ............................. Salt

Outer dough
290g ............................... All purpose flour
2tbsp .............................. Granulated sugar
1tsp ................................ Salt
100g ............................... Shortening (I use non-hydrogenated rice barn oil shortening)
125ml ............................. Cold water

Inner dough
120g ............................... All purpose flour
55g ................................. Shortening

....................................... Oil for frying (I use Rice Bran oil)

I use this Shortening  (non-hydrogenated rice barn oil shortening).

 Put both potatoes and carrots into a microwavable bowl, cover with plastic wrap.
Heat in the microwave for 6 minutes (600W) or until soften.

 Place a pan over low heat, pour the oil into the pan.
Put the onion into the pan, and cook until soften.
Put the chicken into the pan with soy sauce, sugar, curry powder, pepper and salt. Stir to mix.
Add the cooked potatoes and carrots into the pan, stir to combine, and cook until the chicken done.

 Remove from the heat and let the filling cool before using.

 Make the outer dough:
Put the flour, sugar and salt into a bowl and whisk to combine.
Put the shortening into the bowl.
Mix until combine.

 Pour the water into the bowl.

 Mix until smooth.

 Cut into 12 pieces, and cover with a damp cloth.

 Make the inner dough:
Put the flour and shortening into a bowl.

Mix until smooth.

  Cut into 12 pieces, and cover with a damp cloth.

Roll the outer dough into a small circle, put the inner dough on top of the outer dough.

Cover the inner dough with the outer dough.

Do the same for the rest of the dough and cover with a damp cloth while shaping and filling.

Shaping and filling: 
With the rolling pin, roll out the dough into an oval shape. 

 Roll the dough by the small side.

Into a cylinder.

 With the rolling pin, roll out the dough into a long rectangular. 

 Roll the dough by the small side into a cylinder again, this time roll tightly.

 Cut the dough in half, you will have 2 shells now. 

 Place the dough cut side up on a work surface.

 With the rolling pin, roll out the dough into a small oval; try to be gentle or you will tear the dough.

 Put  the filling into the shell.

Fold in half. 

Fold the rim of the dough to seal.

 Do the same with all the remaining dough.

Fill large pan with oil, heat to medium.

 Fry the curry puff until golden

Enjoy the curry puff while still warm.

Chicken curry puff: Crisp and flaky snack!