Clarissa Feildel is a TV presenter and cook.

Clarissa is a regular presenter on ‘Better Homes & Gardens. She’s also the wife of Manu Feildel.

Today, Clarissa is making curry puffs which are her mum Mona’s recipe.

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These curry puffs are filled with chicken and potatoes.

Recipe below:

Mona’s (my mum’s) Curry puffs (Puff Pastry) Makes 12

This is one of the most popular snacks/ appetisers in Malaysia. It is made in many different casing. Some are much more time consuming than others.

Puff pastry is readily available and is just as impressive. A little filling goes a long way.

If you are entertaining, it can be made ahead of time.

Ingredients

300 grms chicken breast (diced into ½ inch cubes)

300 grms red ruby potatoes (diced into ½ inch cubes)

3 hard boiled eggs sliced into quarters

3 sheets of good quality puff pastry

1 large brown onion(roughly chopped)

2 stalk curry leaves

5 tablespoon curry powder (I use Baba’s meat curry powder) made into a thick paste

1 cinnamon stick

2 star anise

4 cloves

4-5 tablespoon oil

2 tablespoons soy sauce(optional)

1 tbs chilli powder (optional)

1-2 tbs lime juice

1tbs sugar

1 egg

½ cup water

Salt to taste

Filling

Bring to boil diced potatoes in 2 litres of salted water. Switch off heat and cover for 10-15min or till you can poke a fork through one of the dice potatoes. Drain and set aside to cool down.

Heat oil in a skillet or wok over medium heat. Add cinnamon stick, cloves and star anise. Fry for 30 seconds then add curry leaves. Wail till its starts to pop a little then Add finely chopped onion and cook until softened.

Add curry paste and and fry for a minute then add diced chicken and continue stirring and cooking for a couple minutes until all is mixed thoroughly. Add chilli powder here if you are adding any.

Add soy sauce, salt and sugar.

Add a little water and fry until the chicken and fry for another 5 minutes. Then add potatoes.

Simmer till the chicken is cooked.

Preheat the oven to 200°C and line a tray with baking paper

Remove the puff pastry from the refrigerator and unfold it on a flat surface. Let it rest for 2-3 minutes. Meanwhile, prepare the egg wash by whisking together one egg with a tablespoon of water. Add lime juice and more salt or sugar if needed. Set aside to let it cool down.

Cut that in the middle horizontally and then vertically to yield 4 equal squares.

Place two tablespoons of the filling mixture into the centre of each square and ¼ of the hard boiled egg. Brush the edges with the egg wash.

Picking up one corner of the pastry, fold over the filling to make a triangle. Press the edges to seal them. Use a fork to crimp the edges. Brush egg wash on each triangular parcel.

Bake in oven for around 15 mins or till golden brown.