Directions

For Filling

1. Heat oil in wok, add in curry leaves and onion. Saute onion until translucent then add in potato.
2. Cook until potato has changed colour on the edges then add chicken breast, stir fry for 1-2 mins then add in curry powder and chilli powder. Add water and bring to boil.
3. Add salt, sugar, chicken powder & fish sauce to taste, then turn the heat down and cook until potato is soften and the liquid has reduced and form a dry paste. Cool completely before use.

For Pastry

1. In a large mixing bowl, bring 3 types of flours together and mix well. Set aside.
2. Rub in butter with flours until crumble, then add in cooking oil, to mix well.
3. Pour icy cold water over flours, mix thoroughly with a wooden spatula in the mixing bowl. Then, lightly knead till soft dough, do not over work. Cover dough with plastic wrap and rest for at least 15 mins.

To Serve

1. Divide and shape dough into 13g each ball. Then roll out each ball into a 8-10cm circle, wrap in potato filling. Pinch edges to seal, then deep-fry in medium hot oil until golden brown.