Malaysian Curry Puff

2 puff pastry sheets
3-4 red potatoes
1-2 tbsp chopped shallots
½ cup small pieces of diced chicken
1-2 tbsp Malaysian curry paste
½ tsp rice bran oil
½ cup water
3 tbsp coconut milk
½ tsp sugar, to taste
SIDS SALT & PEPPER to taste
1 egg

In a pot, add vegetable oil and chopped shallots, cook for 30 seconds, then add potato, chicken and 1 tbsp of curry paste. Cook for 30 seconds.
Add water and coconut milk to pot. Once mixture comes to a boil and chicken is cooked, taste mixture and add more curry paste if needed. Also add SIDS SALT & PEPPER and sugar to taste.
Cook until potatoes are tender and cook down the liquid until it looks more like a paste. Turn off heat and let it cool for 30 minutes.
While waiting for filling to cool, pre-heat oven to 200°C and beat up one egg then cut each puff pastry sheet into 4 squares
Once filling is cool, add filling to each puff pastry sheet, creating a triangle on one side of the square pastry sheet. Then brush egg mixture to all sides of the square.
Fold each square into a triangle and using fingers, gentle press sides to seal. Using a fork, press to further seal pastry.
Bring curry puff to baking sheet lined with baking paper, and brush egg mixture onto the top surface of each pastry. If not using baking paper, grease the bottom of each puff pastry to prevent it from sticking to pan.
Bake in the oven for 15-18 minutes until top is golden brown.
Remove and cool for 10 minutes.
Serve and enjoy!