Classic Curry Epok-Epok
(makes 12 pieces)
½ cup of finely diced chicken breast meat
2 large potatoes (boiled and finely diced)
3 boiled eggs (sliced into quarters)
1 large onion diced
75gm of Classic Curry Paste
500gm plain flour
150gm of margarine or shortening
3/4 cup water
1/2 teaspoon of salt
Vegetable Oil for deep frying
Start with the filling. Heat oil and fry onion gently until golden brown. Add in the chicken, potatoes and eggs. Next, add in the Classic Curry paste. Mix well and leave aside to cool.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 30 minutes at room temperature. Cut the dough into circles 3 inches in diameter. Place a slice of egg within each circle of dough and put the filling over. Fold pastry over to make a semi-circle and crimp at edges. Deep fry in hot oil until golden.