Sweet Potato Curry Puffs

Unfried curry puff:
I saw fresh sweet potato just arrived at the market and straight away thinking about curry puffs. I tried curry puff pastry from Aunty Yochana and the result is marvellous crispy pastry. The filling is my own recipe with just simple sweet potato & dried shrimps.

I have reduced the measurements proportionately from the original's:

INGREDIENTS (produced 30 pieces):
Pastry:
400g Plain Flour
80g Rice Flour
70g Tapioca Flour
160g Butter or Margarine (I used 50/50 mixed)
1 tsp Salt (not in the original recipe)
200-230ml Water

Filling:
600g Sweet Potato - peel skin & cubed
3 tbsp Oil
cloves Garlic*

4 Shallots* (* pounded)

4 sprigs Curry leaves

3 tbsp Fish Curry Powder

70g Dried shrimp - chopped
1 Big Onion - chopped
3 Spring Onion & Chinese Celery - chopped
Salt

METHOD:
1. Prepare filling.
Heat up oil in a pot.
Fry pounded ingredients and curry leaves until fragrant.
Add in curry powder & stir very quickly and add in few tbsp of water to prevent burning.
Add in dried shrimps & stir for a while.
Add in potato & salt.
Cover until sweet potato is cooked.
Add in chopped big onion, spring onion and celery.
Cool.

2. Prepare pastry.
Rub butter into flour mixture and salt.
Add water gradually until dough is formed.
Rest dough for 20 minutes.

3. Divide dough into 30 pieces.
Roll one piece flat round shape & place a tbsp filling.
Fold into half & seal the opening with pleat.
Deep fried with medium flame until golden.