At a glance
about 20 puffs
Pastry and Assembly:
Fry the meat and the onions together in a pan until the meat is browned.
Sift the flour, salt, and baking powder together. Cut the butter into the mixture until it resembles bread crumbs. Add the egg and enough water to make a dough and knead for 5 minutes.
Separate the dough into balls about the size of a walnut. Roll out the balls on a floured board into thin rounds about 4 inches across.
Place about one tablespoon of filling on each round and spread it over half the round. Fold the other half of the round over, wet the edges with a little water, and crimp with a fork.
Deep fry the rounds in hot oil, turning until both sides are brown. Drain on paper towels and store in a 325 degree oven until read to serve. They should be served hot with a sambal or hot sauce on the side.
Here is a curried accompaniment that differs greatly from the other curried dishes from the Spice Islands. They are commonly sold as a snack by street vendors, served at tiffin curry lunches, and sampled at afternoon teas. They make a superb appetizer.