Instructions: Method

Place the pastry margarine between two plastic sheets and flatten with a rolling pin into a 20cm square. Chill in the refrigerator.

Put sifted flour into a large mixing bowl. Add corn oil and egg. Blend with a pastry cutter until mixture turns crumbly.

Add water, lemon juice and salt, and bind into a soft and elastic but not sticky dough.

Knead the dough lightly until smooth on a lightly-floured board. Shape the dough into a round. Cut an X on top of the dough with a sharp knife (this is to prevent shrinkage). Wrap the dough in a piece of plastic and chill for 30 minutes.

Take out chilled dough and put on a lightly-floured table. Roll out from the centre to form a cross and form a slight mound in the centre. Place the pastry margarine in the centre of the dough and fold over the four sides of the dough to enclose it completely. Press gently with a rolling pin and roll out into a rectangle. Fold the two ends by overlapping, making three layers altogether. Repeat rolling and folding procedures twice.

Roll out pastry thinly into a rectangle and cut into 7 1/2cm strips. Cut each piece into 7 1/2 x 13 cm rectangles. Add enough filling into each piece, then fold over and seal the edges with a little water.

(Tip: If puff pastry is not to be used immediately, it can be frozen for a couple of weeks or chilled in the refrigerator for 4 to 5 days until ready to use. Thaw pastry before use.)

Arrange the puffs on lightly-greased trays and bake in a preheated oven at 190 C for 30 minutes.

Brush the puffs with a little glaze immediately after baking and continue to bake a further 2 to 3 minutes or until golden brown.

To make the filling, lightly marinate the minced chicken with a little salt, sugar and pepper. Heat 2 tbsp oil in a wok and fry garlic until golden and fragrant. Add marinated chicken, curry powder and flaked tuna. Add onion and seasoning to combine. Stir-fry well until chicken is cooked and mixture is quite dry. Dish out to cool completely.

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