Recipe for Chicken and Vegetable Puffs 
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Yield:
1
Ingredients:
Amount Ingredient
Filling)
2 tbl oil
80 gm onion, chopped
3 x cm piece cinnamon stick
1/2 tbl fish curry powder
1 tbl water
175 gm chicken meat, chopped coarsely
100 gm prawns, chopped coarsely
50 gm button mushrooms, diced
(Seasoning)
1 tbl premium oyster sauce
1/4 tsp salt
1/2 tsp chicken stock granules
1/4 tsp pepper
1/2 tsp sugar
(Pastry for the puff)
150 gm plain flour, sifted
100 gm high protein flour, sifted
1 tsp salt
1/2 tbl lime juice
100 ml water
Instructions:
Instructions: Method:
To prepare filling: Heat oil in a wok, saute onion and cinnamon stick till fragrant. Add curry powder and 1 tbsp of water. Saute well. Stir in chicken, prawns and button mushrooms. Add seasoning and fry till well combined. Dish out to cool for 5 minutes.

To prepare the pastry dough: Put sifted flours and salt into a mixing bowl. Make a well in the centre, add lime juice, water and margarine. Mix together until well combined and mixture turns into a smooth soft ball of dough. Divide dough into small balls of 50g each. Roll out flat into a longish shape (see diagram). Add a heaped tablespoon of filling on one end. Turn down the other then press down the sides. Pinch the edges to seal. Deep fry the puffs until golden.

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