Pastry for Curry PuffsPlace butter and flour into the TM bowl. Mix for 10 seconds on SP5. Slowly add water to the dough and mix for a further 10 seconds on SP6.Knead for 1.5 minutes and once done remove the dough and wrap it with the Thermomat. If weather is hot, place the dough into the fridge and let it rest for 30 minutes before use (to prevent butter from melting).Making the fillingsAdd 600g of water to the TM bowl. Place cubed potatoes into the TM basket and cook for 25 minutes on Varoma and SP3 - until almost cooked. Remove and set aside.Place onion into the TM bowl. Chop for 3 seconds on SP7. Scrap down the sides of the bowl. Add oil and saute for 3 minutes, 100C and SP Slow.Mix curry powder, garam masala & tumeric with 2 tbsp of water and turn into paste. Add the paste and curry leaves to the sauted onion and saute for 2 minutes, 100C & SP Slow.Add the minced meat, water, salt & sugar and cook for 5 minutes on Varoma, Slow Speed and Reverse.Use the spatula to add in the cooked potatoes and cook for another 3 minutes on Varoma, Slow SP and reverse. Cool the fillings thoroughly before use.Shaping the curry puffsDivide the pastry into 4 portions. Roll out the pastry into 3mm thickness. Use a pastry cutter to cut into round pieces. Add 2 tsp of fillings into the middle and wrap up the curry puffs by pleating it together. Once all are done, heat up sufficient oil on the stove top and fry curry puffs till golden brown.