For the wrappers* : 500g (17.6 oz) all-purpose flour, plus more for dusting1 tsp salt⅓ cup canola oil1¼ cups water, room temperature *You can also use store-bought empanada dough or puff pastry, thawed. For frying: 4 cups vegetable oil Method Step 1 Make the filling. In a large pan set over medium heat, heat the canola oil. Fry your chicken, if using, until mostly cooked. Add the potatoes and onion, followed by the curry powder, bay leaves, salt and ½ cup of water. Cover and let the mixture cook until the potatoes are tender, 45 to 55 minutes, until you can poke through them with a fork.

https://www.bbc.com/travel/article/20230519-southeast-asias-spicy-and-flaky-curry-puffs

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