Fried Curry Puffs

This recipe makes puffs that are deep fried, like the Old Chang Kee ones. The dough is made of two doughs. My attempt was a little dry and thus I've modified the recipe below a little to make it less dry.

You can replace the shortening with margarine, which was what I did. :)

Makes about 20 pieces

Ingredients:
Outer dough
450g flour
150g shortening
150ml water
1/2 tsp salt

Inner Dough
100g shortening
150g flour

Filling:

6 medium size potatoes
4 eggs
70g curry powder
800 g of chicken meat
1 large red onion
Optional: green peas

Filling Preparation:
1. Boil eggs till cooked. Cool, peel and cut each egg into 6 slivers. Set aside.
2. Boil potatoes until almost cook. Peel and cut into small cubes.
3. Cut chicken into small cubes.
4. Cut the onions into small cubes and roughly chop it up. (Not too fine!)
5. Fry the onions until fragrant and starting to brown. Add the chicken meat. Fry till cooked.
6. Dissolve curry powder in a little water to create a thick paste. Add into the mixture. Fry till well-coated.
7. Add potatoes. Add water if too dry. Fry till well-mixed. Make sure it is not too dry as it will become dryer as it cools.

Dough Preparation:
1. Beat margarine for outer dough until pale white and add in flour slowly. Keep beating until well-integrated.
2. Pour the mixture out on a clean table top or large tray.
3. Mix water and salt together. Create well in the middle of the mixture and add water in, knead the mixture into a dough, folding from outside in. (You may not want to add all the water at once, in case it gets too wet. If you feel it's quite dry, you can add more as you knead it into a dough.)
4. Leave dough in bowl covered with a damp cloth and set aside. The dough texture should rather damp and soft, but still holding together well.
5. Cut the margarine for the inner dough into smaller pieces and mix with flour using the mixer. Once crumbly and well-mixed, knead together into one dough. Put into a bowl and cover with damp cloth.

Making the curry puffs:
1. Roll out the outer dough into a thick square with a border about 1/3 all round that's thinner. Roll out the inner dough to the size of the thick center area of the outer dough. Place in the middle of outer dough. Wrap the outer dough around the inner dough. (Just fold in the sides)
7. Roll out dough to desired crust thickness. If the dough is not well- integrated yet, roll out into a long rectangle, and fold in three, and roll out again.
8. Use your dough cutter to cut out circles for the puff. (I used a medium chinese soup bowl).
9. Spoon filling into the middle of pastry. Put a sliver of egg on top. Fold the sides to meet and then pinch and twist the sides. Alternatively, you can buy the curry puff maker from Sheng Shiong at $1 (see picture below) to help you wrap the puffs.
10. Heat oil and deep fry. Those of you with the air fryer may want to fry it with the air fryer for a healthier treat. Brush some olive oil all round before you pop it into the fryer.

If you tried this recipe, do share how it went and any suggestions you have to improve it! Cheers!