I hate too leychey cooking/baking.....and making curry puffs the traditional way is probably right at the top of my "leychey-to avoid" list.
But lately, owing to some discussions with my fellow overseas SGPoreans, I have been getting strong cravings for curry puffs. Damn!
So being my usual lazy self.....I set out to make curry puffs the easiest way that I can possibly think of.
I boiled, peeled and chopped up one big potato into tiny pieces. For the meat, I used a CAN (ya, can you believe it!) of chicken rib meat which has already been cubed and cooked.
I like my puffs with eggs. If you do too....just boil a couple of eggs (depending on how many puffs you are making). I cut each egg into 6 segments.
Now the curry puff skin.......you could go through the tedious process of measuring your flour, ghee (yes, i like to use ghee!), water.....mix and knead the dough till your arms ache.....after which you'd sit and wait for hours for the dough to proof before making your curry puffs......or you could.......
......use the ready made frozen pie crusts like I did!! The Pillsbury one is my favorite......you need only to thaw it to room temperature (about 15-20min since mine was not in the freezer) and then you can unroll and use the crusts.


