Spiral Curry Puffs

I love making curry puffs and nowadays I just used the store bought Empanadas wrappers but there are time I like to make spiral curry puffs. Its a bit more work but the results are very satisfying. I will freeze them and fry up a few at a time for breakfast or afternoon tea. Beachlover was asking me the other day on how to make spiral dough so I have some pictures of step by step procedure of making it. One thing I need to improve on is the crimping of the edges. I still can't seem get it right.

For water dough:

400g plain flour
225ml water mix with 1/4 tsp salt
2 tbsp shortening or margarine

For oil dough:

200g plain flour
150g butter or shortening (room temperature)

For filling:

400g potatoes, cubed and cooked till soft
1 big onions, cubed
1 piece of chicken breast - cut small
3 tbsp curry powder
1 tbsp chilli powder
Salt and sugar to taste
1/2 cups of water

1. To make water dough: Place flour in a mixing bowl. Rub in shortening and add in the water. Knead into smooth dough. Leave aside to rest for 10 minutes. Divide into 10-12 equal portions. 2. To make oil dough: Rub shortening or butter into the flour to form oily dough. Divide into 10-12 equal portions.
3. Wrap oil dough inside water dough. Flatten the dough will a rolling pin and roll it up like a swiss roll. Then roll out the dough length wise again and roll it up like a swiss roll. Then divide the roll into 2 portions.




4. With the cut side portion on the table and roll dough into a circle. Fill the pastry with a tablespoon of filling, fold into half and crimp the edges.

5. Fry in hot oil until golden brown. Serve warm.

To make filling:
1. Heat pan with 2 tbsp oil. Mix the curry powder and chili powder with 3 tbsp of water to make into a paste.
2. Stir fry the onion until lightly brown. Add in the chicken and stir fry for a minutes and add in the curry paste. Stir fry until fragrant and add in the cooked potato and water. Cook until dry. Leave to cool.