Boil the Potatoes: Wash and peel the potatoes, then cut them into manageable pieces if needed. Place them in a pot of water with a pinch of salt and boil for approximately 15–20 minutes, or until they are soft and tender.
Mash the Potatoes: Drain the cooked potatoes and mash them with a fork. Keep a few small chunks rather than mashing them completely smooth to give the filling some texture.
Fry the Onion and Curry Powder: Heat enough cooking oil in a wok over medium heat. Add the chopped onion and curry powder, then fry while stirring until the mixture becomes fragrant.
Prepare the Potato Filling: Add the mashed potatoes to the wok along with the sugar, ¾ teaspoon of salt or to taste, optional chicken powder, and 4–5 tablespoons of milk. Stir-fry everything until the ingredients are evenly combined. Transfer the filling to a bowl and allow it to cool before assembling the pastries. Cut the Puff Pastry: Thaw the frozen puff pastry in the refrigerator for a few hours before use. Place a pastry sheet on a lightly floured work surface and use a pizza cutter to divide it into four equal squares. Repeat as needed with the required pastry pieces.
Fill the Pastry Squares: Place approximately 1–1½ tablespoons of the cooled potato filling in the center of each pastry square. Leave enough space around the edges to fold the pastry over the filling and seal it securely.
Fold and Seal the Puffs: Brush the edges of each pastry square with beaten egg. Fold the pastry over the filling to form a parcel, bringing the edges together. Press along the edges with a fork to seal them firmly and help prevent the filling from escaping.
Brush the Pastry Tops: Arrange the sealed potato puffs on a baking tray lined with baking paper. Brush the tops of each puff with beaten egg to encourage an attractive golden finish.
Bake Until Golden: Preheat the oven to 200°C (392°F). Bake the potato puffs for approximately 25–30 minutes, or until the pastry has puffed up and turned golden brown. Remove from the oven when ready.
