In a large pot with water, boil the diced potatoes and carrots until soft.

Add the chopped onion and diced chicken breast, cook for 2 minutes.

Add the cooked potatoes to the skillet.

Season with soya sauce, curry powder, sugar and stir.

Set aside and cool down.

Combine flour, salt, sugar in a mixing bowl and stir to combine.

Combine the butter with the flour and form into crumbs.

Add the water and mix into a dough. Set aside.

Mix the flour with butter and knead until a dough forms.

Take the water dough and flatten into a disc.

Place the oil dough on top and wrap the water dough around it.

Let it rest for 10 minutes then roll out the dough into a rectangle about 3 cm thick.

Starting at the short end, roll the pastry up again to form a tight cylinder.

Then slice into 10 rounds.

Roll each piece into an oval about 5 mm thick.

Place a tablespoon of the filling into the center of each pastry.

Fold the dough in half and fold the edges over and seal the puff.

Heat the vegetable oil in a wok or large saucepan over medium high heat.

Cook the curry puffs, in batches for about 3 minutes until golden brown.

Transfer to a tray and serve warm!