Best Snack in Southeast Asia? Singaporean / Malaysian Chicken Curry Puff

Curry Puff is without doubt one of our favourite regional snacks - a combination of potato chicken curry filling, wrapped in a buttery pasty!
Full recipe: themeatmen.sg/...
For the filling we used a mixture of diced potatoes and chicken thigh; you can also use pork which tastes just as great! The trick for a buttery pasty is to grate cold butter onto the flour when making the dough - this gives the pasty a melt-in-your-mouth crumbly texture.
It does takes some practice to get the beautiful folds on the puffs. Make sure you get an even half fold before crimping the edges. You can (optionally) also bake the curry puffs instead of deep frying, just brush egg wash over the puffs and bake at 180°C for 20 minutes or until golden brown.
Whip up a simple sardine curry with canned sardines and you'll have a sardine curry puff.
Ingredients:
400g chicken thigh (boneless and skinless)
150g potatoes (diced)
150g red onions (diced)
20g ginger paste
20g garlic paste
1 tbsp light soya sauce
3½ tbsp meat curry powder
1½ tsp chicken stock powder
½ tsp sugar
½ tsp salt
2 tsp tamarind paste
4 tbsp oil
3 hard boiled eggs (each cut into six)
Oil for deep frying
Pastry:
375g plain flour (plus more for dusting)
190g salted butter
90ml cold water
¾ tsp salt
¾ tsp sugar
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