Method

1. Mix curry powder into paste with some water.
2. Heat up oil and fry onion, curry leaves and curry paste mix.
3. Add in beef and potato accordingly.
4. When aromatic, add water to simmer until potato is cooked. Allow filling to cool.

Pastry:

1. Sift flour. Add margarine & cut into pieces and add to the flour.
2. Rub margarine into flour with tips of fingers until it resembles fine breadcrumbs.
3. Add cold water to bind and roll lightly into a ball.
4. Rest 10 min. Roll out pastry. Cut out round pastry about 10cm in diameter.
5. Place about 1 ½ tbsp of filling. Fold pastry in half then pinch the edges flat and manually crimp the edges for a rope effect.

Frying:

1. Heat oil for deep frying.
2. Deep fry curry puffs on medium heat until golden brown.
3. Serve with sweet chilli sauce.