For the pastry

Process flour, butter, salt and peanut butter to the consistency of breadcrumbs. Add most of the water and pulse for a few seconds to form a smooth dough (add remaining water if necessary). Wrap in plastic film and chill for several hours or even overnight.

For the filling

Mix curry paste with water. Heat 1 tbsp peanut oil in a frying pan and fry onion until limp and golden. Add curry paste mixture and stir for 1 minute. Add chicken, potato and salt to taste. Cook, stirring, for a few minutes, then add coconut milk. Reduce to a simmer, then cover and cook for 5 mins or until potato is tender. Add chilli and coriander, increase heat and stir until all liquid has evaporated. Taste for salt and cool completely

To assemble puffs

Roll out dough on a floured surface and cut 10cm rounds. Brush edges of each round with coconut milk or water to help seal. Put a heaped soup spoon of filling in the centre of each round. Bring up edges and pinch to form a pastie shape. Chill for 30 mins.

Heat oil to 175C and deep-fry puffs for about 5 mins, turning to brown all sides. Drain very well on kitchen paper.

Makes 12.