Baked curry puffs

Ingredients (makes 16):
3 tbsp vegetable oil, for frying
1 medium onion, chopped
2 cloves garlic, chopped
2 tsp ginger, chopped
1 tsp salt
2 tsp sugar
2 tbsp meat curry powder
150g chicken fillet, diced
2 large potatoes, boiled, peeled and diced
125ml water
4 sheets of frozen shortcrust pastry, thawed
2 hard-boiled eggs, cut into eighths
1 egg, beaten and mixed with 1 tbsp water

Method:
1. Heat oil and fry onion, garlic, ginger, salt, sugar, curry powder and chicken together.
2. When chicken is cooked, put diced potatoes in, adding water to prevent burning. Cool filling.
3. Use the rim of a small bowl (about 12.5cm in diameter), press and cut circles in the shortcrust pastry.
4. Place 1 heaped tbsp of filling and a piece of hard-boiled egg in each circle.
5. Twist edges shut.
6. Place on a greased baking tray, brush tops with beaten egg and bake in a pre-heated 230 deg C oven for 20 minutes until golden brown and crisp.

Tips:
If you want your curry puffs flakier and lighter, substitute shortcrust pastry with frozen puff pastry.

Recipe source: Simply Her magazine