• In a mixing bowl, add flour, 5 tbsp shortening, ½ tsp baking powder, ½ tsp salt and stir in 60 ml water until it forms a dough. Cover and set aside to rest for 20 minutes.

• Dice onions, and cut potatoes into cubes, 2 cm in diameter. Set aside.
• In a pot on medium heat filled with boiling water, add 1 tsp salt, and cubed potatoes. Blanch for 4 minutes, then remove and set aside.
• In a pan on medium heat, add 2 tbsp vegetable oil. When hot, add onions and sauté for 1 to 2 minutes. Once onion is soft, add blanched potatoes and 1½ tbsp curry powder.
• Stir well. Season with 1 tsp sugar, and to taste with salt and pepper. After 2 minutes, remove from heat and set aside.

• On a flat surface, portion out dough into approximately 40 g balls, and roll out to about 10 cm wide pieces.
• Add ½ tbsp filling and ¼ hard-boiled egg in the center of the dough. Fold the pastry in half and press and pleat edges together to seal. Repeat for all and set aside.

| For a more filling version, fill your curry puff with sardines or tuna as well.

• In a pot on medium filled with hot vegetable oil, deep-fry the curry puffs for 3 to 5 minutes, until golden brown.