Pastel Panggang/Curry Puff

ingriedients: for about 12-16
for dough


250 g all purpose flour
100 g butter
1/2 tsp salt
1 tbsp sugar
1 egg
40 ml water or coconut milk

filling:
600 g breast chicken fillet, chopped
3 carrots, cut into small cubes
4 potatoes, peel and cut into small cubes
1 tbsp sugar
1 onion, cut into slices
4-5 clove garlics, chopped
1 tsp white pepper
1 tbsp curry powder
salt
5 tbsp cooking oil

directions: saute onion and garlic until fragrant. Add chicken, then potatoes and carrots. Seasoning with sugar, curry powder, pepper and salt. 
for dough: use a food processor to blend all of ingredients. Divide dough into 12 or 16 balls. 
Bake in the oven 180 °C for about 30-40 minutes or until the dough golden brown