To make the filling, heat the oil in a medium sized non-stick frypan over medium heat.
Saute the onions until soft and golden.
Add the curry powder and cook for about 10 seconds or until toasted and very fragrant.
Add the meat and stir-fry until cooked.
Add the remaining ingredients and stir-fry for about 5 minutes or until the potatoes are tender.
Taste and season further with salt and pepper if required, cover with cling wrap and refrigerate.
Meanwhile, to make the shortcrust pastry place the chilled diced butter, flour and salt in a food processor and whiz until it resembles breadcrumbs.
Add enough cold water for it to come together with the motor running.
Roughly shape into 3 discs, cover with cling wrap and rest in the fridge for 30 minutes.
To stuff curry puffs, dust a clean benchtop with a little flour and roll pastry until 3 mm thick.
Cut 20 x 7cm circles with a pastry cutter – cut all your pastry out at once then lay the cut pieces on baking paper, cover with cling wrap and place in fridge.
Working with only a few pieces out of the fridge at a time, fill each circle with a teaspoonful of mixture.
Fold in half then squeeze the edges together and crimp or using the tips of a fork, gently press on the seams (resting on benchtop) to seal the edges.
Place the curry puffs on a tray in the fridge until ready to cook.
To fry, set a deep fat fryer to 180C or heat the oil over medium-high heat in a large saucepan or wok.
To test if the oil is ready, drop in a very small portion of pastry.
If it turns golden in 15-20 seconds, you are good to go.