Curry Samosa

With all the available ingredients in hand, I am making some Curry Samosa for afternoon tea.  This recipe needs Spring Roll Pastry of size 190mm x 190mm, but I only have the 125mm x 125mm, which is 5" x 5".  To solve the problem, I cut off about an inch from one side and join 2 sheets together using egg white brush to get a longer sheet enough to wrap the curry ingredients.  

Ingredients:

1 cup potato (peeled and chopped)

1/2 onion (peeled and chopped)

1/4 pc chicken breast (finely cubed)

1/4 tsp brown sugar

1/4 pack curry paste

1 1/2 tbsp coconut milk

2 tbsp cooking oil (for frying the curry ingredients)

Enough cooking oil (for deep-frying the samosa)

5 tbsp water

1 egg white (for brushing to seal the edges)

Methods:

• Add cooking oil in a medium heated wok, saute onion for a few seconds, add in curry paste, stir fry till fragrant, then add in chicken meat, potato, brown sugar and stir to mix.
• Add water and coconut milk, continue to stir until the potato is soft and the sauce is almost dry.  Off the heat and dish onto a plate and let it cool.

• To wrap, place a piece of spring roll pastry on a flat plate, scoop 1/2 tbsp curry mixture on one end of the pastry, fold in triangular shape and continue folding till the end.  Repeat till all is done.
• In a medium heated wok, add in enough cooking oil, put the wrapped samosa into the oil in batches and deep-fry till lightly golden brown, dish and drain on kitchen paper.  Repeat till all is done.
• It's time to enjoy my afternoon tea!

This recipe is adapted from Copycake Kitchen.  I made some changes from the original recipe to meet my own preference.