Beef curry puff

Beef curry puff with leek, potato, peas, oyster sauce, turmeric, cumin and garam masala.

6 sheet of puff pastry (use a reduced fat pastry so the dumplings won’t be too puffy) – each sheet cut into 9 round disc
50g leek (or onion), finely diced
300g beef mince (or chicken / pork mince)
1 medium potato, finely diced
50g peas
1 tbsp. oyster sauce
1 tsp turmeric
1/2 tsp cumin
1/2 tsp chili powder (optional)
1/2 tsp garam masala
10g coriander stalk, diced
10g green shallot (scallion), diced
salt and pepper to taste
1 tsp corn flour, mixed with 1 tbsp. water
cooking oil for stir fry the filling, and more for deep frying

Place the diced potato in a bowl with some water, covered with a plate, cook in the microwave for approx. 4-5 minutes or until soften.
In a frying pan, heat up some cooking oil, add leek (or onion) and beef mince, stir fry until the beef is cooked; add potato, pea, turmeric, cumin, garam masala, chili powder, sauté briefly until aromatic; add oyster sauce, mix well; add corn flour mixture, stir to thicken; turn off heat, add coriander, green shallot, salt and pepper to taste; set aside to cool, preferably in the fridge overnight.
Put a tea spoon of filling in the middle of the puff disc; close the dumpling by folding it in half and squeeze the edge tight. Repeat with the rest of the puffs.
In a deep sauce pan, add sufficient hot oil for deep frying (approx. 3-4 inches deep). Once the oil is ready (reaches 180c, or test it by dipping a bamboo stick into the hot oil and there are very active bubbles), add a few curry puffs to the hot oil; It would take about 4 minutes to deep fry the curry puff, depending on the temperature of the oil.