好久好久没时间尝试任何新菜肴，也没时间上载任何照片。今天难得天时地利配合，我终于做了我的第一个咖喱角。
在小时候，也曾看过妈妈做咖喱角到档口去卖。脑海里只记得她常说，制作咖喱角要擀面团好累。我对咖喱角制作的印象，总觉得它的难度应该挺高。
第一次做的咖喱角，整体算成功，制作过程没想象中难，成品的口感与馅料也令人满意。唯一美中不足的是，第一次火候掌控不好，所以颜色有点黑。但整体来说，这个咖喱角的皮真的超超脆，真的不错吃哦！
Curry Puff
（Source ： Make Your Own Pastry）
Filling
Potato 500g
Curry Powder 2 tbsp
Chilli powder 1/4 tsp
Chicken 200g
Soy Sauce 2 tbsp
Salt 1 tsp
Sugar 1/2 tsp
Pastry :
Dough A
Plain flour 200g
Margarine 130g
Dough B
Plain flour 500g
Sugar 50g
Margarine 200g
Water 180ml
Method
Filling :
1) Wash and peel potatoes. Boil until cooked and cut into cubes.
2) Heat 4 tbsp oil in wok. Tip in curry powder and chilli powder and fry until fragrant. Add in chicken, potatoes and stir fry. Add in soy sauce, salt and sugar and fry until cooked through. Remove and set aside.
3) Dough A:
Combine all dough A ingredients and knead into smooth dough. Divide into small balls.
4) Dough B:
Combine all dough B ingredients and knead into smooth dough. Divide into small balls.Wrap Dough A with Dough B.
5) Flatten dough into rectangle. Roll up into cylinder, fold length-wise into half and shape into ball. Wrap up filling with dough and twist patterns along open edges.
6) Heat 2 bowls cooking oil in wok. Deep fry curry puffs until golden brown.
5) Flatten dough into rectangle. Roll up into cylinder, fold length-wise into half and shape into ball. Wrap up filling with dough and twist patterns along open edges.
6) Heat 2 bowls cooking oil in wok. Deep fry curry puffs until golden brown.
