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

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.