My daughter said that it was the best ever. The outer layer (skin) is crunchy yet flaky. The inner layer (filling) is smooth. I was glad.
I think a good curry puff is one that stays enclosed, even after going thru the deep frying process.
(reference: The food of Malaysia by Periplus Editions)
5 tbsp oil
1 medium sized red or brown onion finely chopped
1 1/2 tsp kurma powder or chicken curry powder
2 tsp meat or chicken curry powder
1 tsp chili powder
1/2 tsp turmeric powder
2 cups finely diced, cooked chicken
2 large potatoes boiled and finely diced
1 1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp salt
4 cups white flour
10 tbsp butter or margarine (I used butter the last time and the pastry did not turn out as good as when I used shortening.)
Just over 3/4 cup water
1/2 tsp salt
Make the filling first. Heat oil and fry the onion gently until golden brown. Add the curry powders, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper, and salt and cook for 5 minutes. Mix well and leave aside to cool.
To make pastry, mix flour with butter or margarine, water and salt and knead well. Let it rest for 1/2 hour. Cut the dough into circles 3 inches in diameter. Take a tbsp of filling and place in center. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
Author's hints: Not all margarine are suitable for pastry. The Malaysian brand Planta is recommended; Crisco is a suitable substitute.
I haven't tried Lily's recipe yet but I can imagine it will be very tasty as well. http://lilyng2000.blogspot.com/2006/08/spiral-curry-puffs.html