Heat pan with 2 tbsp oil
Pan fry onions with oil until fragrant
Add potatoes and fry for 2 mins
Add chicken and fry until it turns white
Add rendang curry paste and mix well
Add 250ml of water and bring it to a boil on high
Turn to medium low and simmer until liquid lessens and potato is soft
Mash some of the potatoes so the filling sticks together
Turn off heat and set aside
Half the frozen prata with a sharp knife
Wait for it to melt slightly, then spoon a tablespoon of filling in.
Fold and seal the sides with a fork and place on parchment paper for baking.
Repeat for the rest
| When the filling sticks like a thick paste, it's easier to wrap
Pre heat oven at 200°C
Bake prata puffs for 20 minutes.
Flip them and bake for another 10 minutes if your oven does not have top and bottom heat.
| You can wrap them and freeze them so you just need to pop them in the oven the next time.
When they are golden brown and all puffed up, they are ready
Let them cool for a while as they will be extremely hot.
Serve with your favourite beverage
Serve with your favourite beverage