Curry Puffs

Taken from the Kodai Alumni Magazine, Spring, 1998

Ingredients:

• 1 lb. meat, finely ground
• 2 Tbl. curry powder
• milk of 1/2 cocoanut
• 1 large onion
• 1 1/2 tsp. salt
• 2 Tbl. oil
• 12 curry leaves

Place above ingredients in frying pan; saute until meat is done. Fill in pastry triangles or squares.

Pastry for Puffs:

• 1 Tbl. margarine
• 1/4 cup warm water
• 2 cups flour
• 1 cup creamed suet (looks optional)
• 2 Tbl. baking powder (seems like a lot!)
• 1 tsp. salt

Mix all ingredients as for any pastry, omitting the suet. Work into a smooth dough. Roll out think spread with suet and fold and roll again, until all suet has been spread on, layer after layer, at least 8 times. (Again, this sounds optional; high in calories, I'm sure!) This makes a delicious pastry.

Note: This is as far as the recipe goes in the alumni magazine. I'm not sure how you stuff & bake/fry them, but I checked the samosa recipe in my book and the following is what they say to do. I figure samosas are a lot like curry puffs, right? -Jo

SAMOSAS: Roll dough into thin 5" - 6" circles. Cut in half. Place stuffing on one side. Fold other half over and seal raw edges. Deep-fry until golden brown. Drain and serve hot.