To make the curry paste

Mix the curry paste ingredients together to form a paste. Set aside.

To make the filling

Soak potato cubes in cold water for 1 hour. Drain potatoes before use.

Heat 1 tablespoon oil in a non-stick pan. Add onion and stir fry until fragrant.

Push onions to one side of pan and add little oil. Turn down the heat to medium low, and add curry paste. Stir fry curry paste till fragrant for about 3 minutes, and combine with onions.

Add chicken meat and stir fry until cooked.

Add potatoes and stir fry until well combined. Add peas or mixed vegetables.

Add water until the mixture is half covered. Bring to a boil and keep stirring the mixture.

Add seasoning and bring mixture to a simmer for 15 minutes or until potatoes are tender.

Remove curry fillings and set aside to cool.

To make the curry puffs

Preheat oven to 450 degrees F.

Dust board with flour, roll our pastry sheets to 1/4″ thickness and use fluted-edged cutter (optional) to cut pastry into rounds.

Place a tablespoon of cooled filling in the center of each round. Moisten half the edge with water and bring the other half to seal and pinch the edges. Or use a curry puff mold to seal.

Place curry puffs on baking trays lined with parchment paper. Brush with egg wash glaze.

Bake at 450F for 10 minutes in the center of the oven. Reduce heat to 400F and bake for another 15 mins or until golden brown.

Cool curry puffs on a wire rack.