Curry Puffs (Karipaps)

I really have to thank my very dear friend Adam from Kuala Lumpur, Malaysia for introducing me to this wonderful snack.
He not only told me about them but also sent me a cookbook with a recipe for them.
For a dipping sauce, I like to use the sweet chili sauce that comes in a bottle.  Both Mae Ploy and Dragaonfly make this and is in the asian section of the supermarket.  Anther friend from Malaysia has given me a recipe for it which I have yet to try so I won't include it here.  If you cannot get it, I would use oyster sauce, hoisin or some other sweet sauce.  If you have sweet and sour that would be fine, too.
For the curry powder, I use Oriental curry powder from S&B. Use a little extra if you cannot get curry leaves.
These are best eaten fresh and hot buy can be reheated in the oven on a baking sheet.  DO NOT reheat in the microwave.  It destroys the texture.


Malay Curry Puffs (Karipaps)

Pastry:
3/8 cup oil
2 1/2 tablespoon butter
3 1/4 cups all-purpose flour
1/2 teaspoon salt dissolved in 1/4 cup water
1/2 cup water

Filling:
2 tablespoons oil
1 onion, minced
5-6 curry leaves
1 tablespoon curry powder mixed with 5 tablespoon of water
5 oz ground beef
1 medium sweet potato, peeled and finely diced
1 teaspoon salt
water

To make the pastry, heat up oil and butter just until the butter melt and then cool slightly.
Make a well in the middle of the flour and pour in the oil and butter mixture.  Mix well.  Add the salted water and mix well.  Add just enough water to make a pliable dough and knead.  Cover and set aside for half an hour.

To make the filling, heat oil in a skillet and saute onion until translucent.  Add the curry mixture and curry leaves and fry for a few minutes splashing a little water in the pan if it starts to stick and burn.  Add the beef and fry for a few more minutes.  Add the potatoes and salted water and continue cooking adding a little water from time to time to "steam" the potatoes.  Correct for seasoning and set aside to cool.
Roll the dough out thin and cut into 3-inch circles. Fill, fold and crimp the edges.
Fry in oil until golden brown and serve immediately