Puffy puffy pastries

Pratha Puff

Filling:

600 gm potato (preferably yellow potato)

300 gm onion - diced

150gm mince chicken or meat

1 tsp garam masala (*)

2 tbsp full soup mix powder (perencah sup) (*)

1-2 tsp black pepper (*)

Mix (*) with little water.

Celery leaves-chopped

Salt

Plain Pratha bread (available at supermarket)

Method;

-Heat oil in pan, saute (*) till fragrant, add mince chicken and fry for about 5 minutes.

-Add diced onions followed by potato. Pour about 2 cups of water.

- Leave mixture to boil, stirring occasionally. Add salt to taste.

- When cooked, add celery. Leave to cool

- Divide pratha bread into two, place enough filling, about 2 tsp full.

- Secure the sides with fork.

- Glace with beaten egg.

- Bake @ 160 deg C for 25-30 minutes, or until brown.

- Cool on wire rack.

Note: I use pratha bread instead of the normal currypuff dough as it is hassle free