Recipe(tried): "Baked" Malaysian Curry Puff

I seem to be bakign a lot of goodies lately! This is my latest success!

Traditional, Malaysian curry puffs are deep-fried. I got this recipe from Chri's mom who "bakes" her puffs as a healthier alternative method. Still yummy!
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Malaysian Curry Puff

Ingredients:
5 large potatoes,
250 grams premium mince meat (beef or chicken),
1 large onion finely chopped,
1 1/2 t. tumeric powder,
2 t. (meat)curry powder, (Try to get the one made in India or by Indian...)
1 t. chili powder (optional)
5 large sheets puff pastry, thawed
1 egg white

Method:
Peel potatoes and cut potatoes in approx. 1 cm cubes.
Heat 2 to 3 tablespoons oil in pan.
Fry onion until brown.
Add mince meat and fry.
Add tumeric powder and curry powder.
Add salt to taste.
Continue to fry the meat until nearly cook (5 to 7 minutes)
Add potatoes and fry until potatoes are soft.
Leave filling to cool.
Cut pastry into 8 cm x 8 cm square. (Cut 1 large sheet into 9 smaller sheets)
Place enough filling on pastry. Do not over filled (or the puff will burst!)
Fold the pastry into triangle by turning the edges inside with the thumb and index finger.
Put curry puffs in a baking tray.
Preheat the oven to 200 degrees Centigrade.
Place the curry puffs in the oven. Bake for 15 minutes.
Brush egg white on curry puffs (only on one side).
Continue to bake for another 10 minutes.

**It's best to be served hot.
**Curry puffs can be kept in a freezer for a few weeks after baked. And can be heated again in the oven for a few minutes.