Curry Puffs
1 sheet pastry dough
2 Lbs. potatoes
1 Tbsp. butter
¼ cup yellow onion
½ tsp. curry powder
1 tsp. yellow curry paste
¼ tsp. salt
2 Tbsp. sugar
Boil potato's until soft. Rinse and allow to cool. Chop onions. In fry pan melt butter and saute chopped onions until soft and clear. Do not brown. Combine yellow curry paste, curry powder, salt and sugar in fry pan with sauteed onions. Mix thoroughly. Peal skins off cooled potato's. Chop potato into small chunks. Add chopped potato's to the saute mixture. Mix thoroughly. Cut pastry dough into squares approximately 5" wide. Place a scoop (large table spoon) of potato mixture onto one side of pastry dough square. Place a little water with your finger on edges of pastry dough. Fold corner of square over to form a triangle over the potato mixture. Press the two edges together with a fork to seal the Curry puff. To cook, deep fry in vegetable oil until crispy brown on the outside. Serve warm with Cucumber sauce.
Cucumber sauce: ¼ cup water
½ tsp. salt
½ cup vinegar
¼ cup sugar
¼ Tbsp. cucumber
¼ Tbsp. red onion
¼ Tbsp. Carrots, shredded
Ground peanuts for garnish
Sauce.
Place water and vinegar in sauce pan. Mix in salt and sugar. Heat on medium until sugar is dissolved. Then hold on low heat for 15 minutes. Allow to cool. Then add cucumber, onions and carrots. Place in serving container and garnish top with ground peanuts. Serve cool.
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