| INGREDIENTS (make 15 pieces): |
| Filling: |
| 1. 300g of sardine in tomato sauce (mashed with fork) |
| 2. One brown onion (cut into small pieces) |
| 3. One cloves of garlic (minced) |
| 4. One large potato (cut into small pieces, steamed till cooked) |
| 5. Three tablespoon of tomato sauce |
| 6. 1/2 tablespoon fish sauce |
| 7. 1/2 tablespoon soy sauce |
| 8. 1/4 teaspoon chicken stock powder |
| 9. 1/2 tablespoon curry powder |
| 10. 1/2 teaspoon lime juice |
| 11. 1/2 tablespoon of sugar |
| 12. A dash of white pepper |
| 13. 1/4 cup of water |
| Water dough: |
| 1. 300g all purpose flour |
| 2. 1/2 teaspoon salt |
| 3. 1 egg (beaten) |
| 4. 1/2 cup water |
| 5. 1 tablespoon of vegetable oil |
| Oil dough: |
| 1. 150g all purpose flour |
| 2. 100g butter (melted using microwave) |
| METHOD: |
| Filling: |
| 1. In a pan, add some oil. |
| 2. Add in onion and garlic, stir fry until fragrant. |
| 3. Then add the rest of the ingredients and fry until the filling is moist but not too watery. |
| 4. Set aside to cool down. |
| Water dough: |
| 1. In a mixing bowl, add flour and salt. Mix well. |
| 2. Add in egg and oil and swirl using a chopstick or finger. |
| 3. Add water and swirl until combine. |
| 4. Knead the dough on a flat surface. |
| 5. Let the dough rest for 15 minutes. |
| 6. Divide into two portions. |
| Oil dough: |
| 1. In a mixing bowl, add flour and melted butter. |
| 2. Using finger, rub the butter with the flour. Mix well. |
| 3. Divide into two portions. |
| To make the pastry: |
| 1. Take one portion of the water dough, flatten it using a rolling pin. |
| 2. Place the oil dough into the water dough and roll them into a ball shaped. |
| 3. Then flatten it into an oblong shape. |
| 4. Roll them up. |
| 5. Flatten them again in an opposite direction. |
| 6. Repeat step 3-5 twice. |
| 7. Cut the dough and you should see the spiral pattern. |
| 8. Using a rolling pin, roll out the dough into a circle. TIPS: To prevent the skin from breaking due to the oil/water layer, flour the work area surface and rolling pin. Try to roll the skin as thin as possible. The thinner the skin, the crispier it will be. |
| 9. Add the fillings in the centre and seal the sides. Then pinch the edges. |
| 10. Deep fried them in hot oil until golden. |
SOME PHOTOS (For illustration only):
