Karipap

Source: Nasi Lemak Lover / Helena Kitchen

Makes: 13 pcs

Pastry:

185g all purpose flour

35g rice flour

35g corn flour or tapioca flour

35 butter (salted - Kim used cool margerine)

35g cooking oil or vegetable oil

90g icy cold water

Filling: 

450g potato, peeled and diced

1 medium onion, diced

200g chicken breast cut into small pieces, marinate with 1/2 tbsp curry powder

1 tbsp curry powder

1/2 tbsp chili powder

3 tbsp vegetable oil

3 sprigs curry leaves

1 cup water ( + / - )

1 tsp salt

1 tsp chicken powder

1 tsp fish sauce

Method:

To cook filling:

Marinated chicken breast with 1 tbsp curry powder for 1 hour.

Heat oil in wok, add in curry leaves and onion.

Saute onion until translucent then add in potatoes.

Cook until potatoes has changed colour or the edges then add chicken breast, stir fry for 3-2 mins then add in curry powder and chili powder.  Add water and bring to boil.

Add salt, sugar, chicken powder and fish sauce to taste, then turn the heat down and cook until potatoes is soften and the liquid has reduced and form a dry paste.

Cool completely before use.

Pastry:

In large mixing bowl, bring 3 types of flours together and mix well.  Set aside.

Rub in butter with flours until crumble, then add in cooking oil, to mix well.

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. (Kim used plastic wrap and lightly knead for awhile only).

Cover dough with plastic wrap and rest for at least 15 minutes.