Dough:
2 sticks cold butter or margarine, cut into small pieces
1 tsp salt
2 eggs, beaten
4 cups flour
some milk or water
Use traditional rub-in method or put flour and salt in food processor, put in cut up butter.
Process for few seconds until crumbly.
Pour in beaten eggs and blend. Add enough liquid to form ball.
Process dough as little as possible.
Turn dough out, wrap in plastic and chill overnight or for a few hours.
Roll thinly into 3 inch circles.
Filling:
2 large potatoes, peeled, cubed and boiled till soft. Drain.
Boil peas and carrots.
Fry one large chopped onion and 1 clove garlic till very soft.
Add curry powder. Fry till fragrant.
Add potatoes and peas and mix well.
Season with lots of sugar and some salt.
Coconut powder can be added for more flavor if desired.
Fill dough circlese with filling, pinch edges to seal. Deep fry till brown for best flavor.
Otherwise, brush with beaten egg and bake 375 deg till golden.
Note: Uncooked curry puffs can be frozen.
