A favorite at Malaysian afternoon tea, karipap is made by filling crimped pastry with chicken and potatoes cooked with curry powder, then frying until golden. A slice of hard-boiled egg inside is its signature touch.
Rub the flour, butter, and salt together in a bowl. Gradually add the warm water and knead into a smooth dough. Wrap and let rest for 20 minutes.
Sauté the onion in oil until golden. Add the chicken and cook until it changes color. Add the potatoes and curry powder and cook for 15 minutes, until the potatoes are tender.
Roll the dough into small rounds. Add one spoonful of filling and one slice of hard-boiled egg to each, then fold and crimp the edges to seal.
Heat the sunflower oil over medium heat. Fry the karipap for 10 minutes, until golden, then transfer to paper towels to drain.
Press the pastry edges firmly to seal them, or the filling may leak while frying. Allergen: Contains wheat (gluten), eggs, and dairy (butter).
Kenarları tarifte anlatıldığı gibi sıkıca kapattığımı sanıyordum ama kızartma sırasında ikisinin harcı yağa taştı, kari tozlu yağ da tavayı kararttı. Bastırırken parmak ucuyla değil avuç içiyle bastırmak daha etkili oldu ikinci denemede.
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