Spicy Potato Puffs
|Vegetable oil||75 Milliliter (5 Tablespoons)|
|Garlic||1 Clove (5 gm), crushed|
|Onion||1 Medium, peeled and sliced|
|Fresh coriander leaves||15 Milliliter, chopped (1 Tablespoon)|
|Turmeric||15 Milliliter (1 Tablespoon)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Ground chicken/Ground pork||1 Pound (450 Grams)|
|Potato||1 Large, cooked and dry mashed|
|Green onion||1 , finely diced|
|Prepared puff pastry||2 Pound (1 Kilogram)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Satay sauce||1 Cup (16 tbs) (Store-Bought Or Homemade)|
1 Lightly dust a waxed paper with flour and set aside.
2 In a wok or frying pan, heat oil.
3 Fry garlic until golden brown.
4 Add onion, coriander, and turmeric and stir for 1 minute.
5 Add pepper, sugar and ground chicken.
6 Stir until meat has browned.
7 Stir in mashed potato and green onion.
8 Remove from the heat and allow to cool.
9 Cut each pastry sheet into four 4 inch (10 cm) squares.
10 In the center of each square, place a spoonful of the mixture.
11 Fold pastry into a triangle, pinching edges together with your fingers to form a curly edge.
12 Place each triangle on the prepared waxed sheet.
13 Repeat until all the pastry and filling are used.
14 Refrigerate until ready to use.
15 In a frying pan, heat the oil for deep-frying.
16 When hot, fry each triangle until golden brown.
17 Drain well on paper towels.
18 Set aside in a warm oven while frying the remaining puffs, a few at a time.
19 Serve hot accompanied with satay sauce.