Filling:
1 potato, grated
1 carrot, grated
1 onion, finely diced
2 spring onions, chopped
10 water chestnuts, chopped
1 tsp ginger, minced
1 tsp garlic, minced
pinch of sugar
1 tsp salt
½ tsp pepper
1 tsp dry sherry
1 tsp curry paste or laksa paste
1 tsp sesame oil
1 Tbs curry powder
Pastry:
2 c flour
450g cold butter, grated
½ c milk to bind
OR use bought puff pastry, it’s still good
Mix together flour, butter and milk, knead
to a dough. Divide into thirds. Roll into a flat sheet, roll up in a sausage
shape, then roll out flat again. Repeat to make more layers in the pastry. Put
in fridge for 20 mins. Do the same for the other portions.
Heat wok, add 2 Tbs oil. Stir fry all
ingreds, except spring onions, for 3 mins. Taste and adjust seasoning. Stir in
spring onions and set aside to cool.
Set oven to 190 C. Take out pastry from
fridge and cut 7cm discs of pastry. Brush ½ of circle with water. Place tspful
of filling in centre, fold over, press tightly to seal.
Place on baking sheet, make a slit on top
of each pastry. Brush with beaten egg. Bake 25-30 mins.