Vegetable Curry Puffs with Potato and Peas Filling

**Prepare the Dough:** In a large bowl, combine flour and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the Filling:** Heat vegetable oil in a pan over medium heat. Add chopped onion and saute until golden brown.

Add ginger-garlic paste and saute for another minute until fragrant.

Add diced potatoes, turmeric powder, garam masala, cumin powder, coriander powder, and chili powder. Mix well and cook for 5-7 minutes, stirring occasionally, until the potatoes are slightly softened.

Add frozen peas and water. Cover and cook until the potatoes are tender and the peas are cooked through, about 5-10 minutes. Mash some of the potatoes with the back of a spoon to create a thicker consistency.

Stir in chopped cilantro and salt to taste. Remove from heat and let cool completely.

**Assemble the Puffs:** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.

Use a round cookie cutter or a knife to cut out circles (about 3-4 inches in diameter).

Place a spoonful of the potato and pea filling in the center of each circle. Brush the edges of the circle with a little water.

Fold the dough over to form a half-moon shape and press the edges firmly to seal. Crimp the edges with a fork to ensure they are sealed properly.

Place the curry puffs on the prepared baking sheet. Brush the tops with a little milk or beaten egg (optional, for browning).

**Bake or Fry:**

**To Bake:** Bake for 20-25 minutes, or until golden brown.

**To Fry:** Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the curry puffs in batches until golden brown on both sides (about 2-3 minutes per side). Drain on paper towels.

Serve the vegetable curry puffs hot or warm.