Singaporean Curry Puffs

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1. 1Step 1: Mix the curry paste ingredients together to form a paste. Set aside.
2. 2Step 2: Soak potato cubes in cold water for 1 hour. Drain potatoes before use.
3. 3Step 3: Heat 1 tablespoon oil in a non-stick pan. Add onion and stir fry until fragrant.
4. 4Step 4: Push onions to one side of pan and add little oil. Turn down the heat to medium low, and add curry paste. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.
5. 5Step 5: Add chicken meat and stir fry until cooked.
6. 6Step 6: Add potatoes and stir fry until well combined. Add peas or mixed vegetables.
7. 7Step 7: Add water until the mixture is half covered. Bring to a boil and keep stirring the mixture.
8. 8Step 8: Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.
9. 9Step 9: Remove curry fillings and set aside to cool.
10. 10Step 10: Preheat oven to 450 degrees F.
11. 11Step 11: Dust board with flour, roll our pastry sheets to 1/4 inch thickness and use fluted-edged cutter (optional) to cut pastry into rounds.
12. 12Step 12: Place a tablespoon of cooled filling in the center of each round. Moisten half the edge with water and bring the other half to seal and pinch the edges. Or use a curry puff mold to seal.
13. 13Step 13: Place curry puffs on baking trays lined with parchment paper. Brush with egg wash glaze.
14. 14Step 14: Bake at 450F for 10 minutes in the center of the oven. Reduce heat to 400F and bake for another 15 mins or until golden brown.
15. 15Step 15: Cool curry puffs on a wire rack.