Makes about 25.
250 g/8 oz/2 cups plain (all purpose) flour
1/2 teaspoon salt
60 g/2 oz butter
3 tablespoons canned coconut milk
Sift flour and salt, rub in butter and add sufficient coconut milk to
make a fairly firm dough. Knead lightly, form into a ball, wrap in
plastic and chill for at least 30 minutes before rolling out thinly on
lightly floured surface, to a thickness of 3 mm (1/8 in). Cut circles 8
cm (3 in) in diameter with a pastry cutter.
To make curry puffs, fill with a teaspoon of curried meat or chicken
and seal pastry edges, pressing firmly together. Deep fry shortly
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)