Country: Malaysia Servings: Serves 4-6

Ingredients

• all-purpose flour – 2 cups / 260 g
• cold butter – 1/2 cup / 115 g
• salt – 1/2 tsp / 2.5 g
• water – 1/2 cup / 120 ml
• potatoes, diced – 2 cups / 300 g
• onions, chopped – 1 cup / 150 g
• chicken breast, diced – 1 cup / 150 g
• curry powder – 2 tbsp / 15 g
• coconut milk – 1/2 cup / 120 ml
• vegetable oil – 2 tbsp / 30 ml

Instructions

1. In a bowl, combine the flour and salt. Rub in the cold butter until the mixture resembles breadcrumbs.
2. Gradually add water, kneading to form a smooth dough. Wrap in cling film and refrigerate for 30 minutes.
3. Heat oil in a pan over medium heat, sauté onions until translucent.
4. Add chicken, potatoes, and curry powder, cooking until chicken is browned.
5. Pour in coconut milk, simmer until potatoes are tender. Season with salt to taste.
6. Roll out the dough to 1/8 inch thickness. Cut into circles using a cookie cutter.
7. Place a small spoonful of filling in the center of each circle, fold in half, and crimp the edges to seal.
8. Deep-fry or bake at 375°F (190°C) until golden brown. Serve warm.

Substitutions

• chicken breast -> tofu
• coconut milk -> cream or evaporated milk

Enhancements in the Next Evolution

• Use a mix of whole wheat and all-purpose flour for a nuttier flavor.
• Incorporate a pinch of sugar into the dough for a hint of sweetness.
• Add diced carrots or peas to the filling for additional flavor and texture.