Thai Curry Puff (Ga-ree Puff)

In a mixing bowl, combine 300 g (10½ oz./2 cups) plain (all-purpose) flour and ½ tsp. salt. Rub in 125 g (4½ oz/½ cup) cold butter, cubed, with your fingers until the mixture resembles coarse breadcrumbs. Gradually add 60 ml (2 fl oz./¼ cup) cold water, mixing until a dough forms (add more if needed). Knead gently until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.

Heat 1 Tbsp. vegetable oil in a frying pan over a medium heat. Sauté 1 small onion, finely diced, and 2 garlic cloves, crushed, until softened and fragrant. Add 1 medium potato, peeled and diced, 80 g (2¾ oz./½ cup) diced carrot, and 80 g (2¾ oz./½ cup) frozen peas and fry for 5–7 minutes or until tender. Stir in 1–2 tsp. curry powder (to taste) and ½ tsp. ground coriander, and season with salt and pepper, cooking until fragrant. Add 60 ml (2 fl oz./¼ cup) coconut milk and cook until the mixture thickens slightly, stirring occasionally. Set aside to cool.

Preheat the oven to 180°C (360°F) and line a baking tray with baking paper (or preheat a deep-fryer to 180°C/360°F). Roll out the chilled pastry on a floured surface to about 3 mm (⅛") thickness. Cut out circles approximately 10 cm (4") in diameter. Place a spoonful of filling in the centre of each pastry circle then fold over to form a semicircle, pressing to seal. Crimp the edges with a fork for a decorative finish. Place on the baking tray and bake for 15–20 minutes until golden and crispy (or deep-fry for 3 minutes). TO FREEZE UNBAKED: Arrange the assembled curry puffs on a tray in a single layer and freeze until solid. Transfer to a freezer bag or container and store for up to 3 months. Bake from frozen at 200°C (400°F) for 20–25 minutes or until golden. TO FREEZE BAKED: Cool completely, then freeze in a single layer. Reheat in an oven at 180°C (360°F) for 10–15 minutes or until heated through.