Curry Puff

For pastry:

• Plain flour- 1 cup
• Butter- 2 tbsp (melted)
• Water as required
• Salt as taste

For Filling:

• Potatoes 2 medium size (diced)
• 1 Chicken breast  diced
• Chicken curry powder- 1 tbsp
• Onion 1 chopped finely
• Ginger and garlic paste 1 tsp
• Curry leaves (optional)
• Salt as taste
• Water
• Oil – 1 tbsp

Methode:

Filling,
Heat oil in pan, add ginger and garlic paste,onion and curry leaves.Stir in till onion transparents then add chicken.
Stir well,once the chicken turn white,add potatoes.Cook for 2 minutes then add curry powder and salt.
Mix all well,then add water and let the potato and chicken  to cook.
Cool completely before use.

Pastry,
In large mixing bowl ,add flour, melted butter, salt.Mix well and keep aside.
Now add water and knead to smooth dough.Wrap with wet cloths or plastic wrap  and keep aside for 15 minutes.

Assemble,
Divide the dough to small balls,and roll out each ball to circle and heaped with the filling in the center.Fold the pastry dough into half circle shape and pinch or seal the edges with fork.If u have mould ,then u can use it.
Then deep fry in medium heat oil till  light brown color.

Easy Cinnamon Roll

Ingredients:

1 sheet frozen puff pastry, thawed

For the filling:

• 50 g butter or margarine
• 50 ml sugar
• 1 teaspoon cinnamon
• Raisin as needed

Directions:

• Mix the ingredients for the filling together
• Spread onto the puff pastry, as little or as much as you like
• Roll up, cut into pieces
• Bake at 200˚C  until the puff pastry is golden brown and cook throughly, about 20 minutes. Since I made mini rolls they baked faster. Bigger or normal sized rolls will take longer to bake.