|Flour (Bintang brand)||500g|
|Chicken meat, chopped||125g|
|Cloves garlic, chopped||4|
|Egg, beaten for egg wash|
1/ Knead margarine with flour. Add eggs and water to form dough..
2/ Cut and weigh about 40g of dough.
3/ Fry onions and garlic in oil. Add chicken and curry powder. Stir fry and add potatoes and water. Simmer until soft. Add salt to taste.
4/ Flatten each piece of pastry to about 3mm of thickness and place one portion of filling in the centre.
5/ Seal the edges and egg wash.
6/ Deep fry in moderately hot oil until golden brown. Drain well.
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