Malaysian curry puffs (Karipap)

1. Mix the flour with the salt, rub in the butter, then knead with the water into a smooth, elastic dough; cover and rest for 30 minutes.

2. Cut the potatoes into small dice and the chicken breast into small cubes; chop the onion and garlic.

3. Fry the onion and garlic in the oil, add the curry powder and fry for 1 minute, then add the chicken and potatoes; pour in the water, season with sugar and salt and cook covered for 12-15 minutes until the potatoes are soft and the filling almost dry; leave to cool.

4. Roll the dough out thinly and cut out 10 cm circles; put 1 tablespoon of filling in the centre of each, fold into a half-moon and pinch the edge into a wavy pleat.

5. Heat the oil to 170 °C and fry the puffs in batches for 4-5 minutes until golden; drain on kitchen paper.

6. Serve warm as a teatime snack or starter.

Tip: A favourite teatime snack in Malaysia and Singapore, an Asian cousin of the British Cornish pasty and Indian samosas. Instead of frying, you can brush them with egg and bake at 200 °C for 20-25 minutes.