Curry Puffs/Melt In The Mouth Curry Puff Recipe/Fried and Baked Versions/Malaysian Singapore Snack

INGREDIENTS FILLING 500g chicken boneless thighs (diced) 100g Bombay onions (diced) 300g potatoes (cut into 1cm cubes) 30 curry leaves 30g ginger paste 20g garlic paste SEASONINGS FOR FILLING 2 tbsp light soya sauce 5 tbsp meat curry powder (NB: 3 tbsp for mild, 4 tbsp for medium and 5 tbsp for hot) 1 tbsp chili powder (optional) 3 tsp chicken powder 1 tbsp tamarind paste 1 tsp salt 1 tbsp sugar 1 1/2 cup (330 ml) water 1/4 cup (55 ml) oil PASTRY DOUGH 550g all-purpose flour 1/2 tsp salt 1 tsp sugar 280g chilled salted butter 130 ml ice water 6 hard boiled eggs enough oil for deep frying 1 lightly beaten egg for egg wash