Combine the plain flour, margarine and cooking oil in a large mixing bowl, gradually add in water and knead the mixture into a firm dough. Shape the pastry into 3mm thick and cut in round shape, cover with cling wrap and rest for 20 minutes.
To make the filling:
Sauté Mak Nyonya Instant Chicken Curry Sauce and onion over medium heat. Add in potatoes, minced chicken and some water, stir fry until the potatoes are tender.
To prepare the curry puffs:
Fill the cut round pastry with a teaspoonful of pre-cooked ingredients. Fold in half and crimp the edges of pastry with a fork to seal.
Deep fry the filled curry puffs until golden brown.