• Prep Time 40 minutes
  • Cook Time 40 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • Rough Puff Pastry:
  • 250g flour
  • 1/2 tsp salt
  • 175g cold butter, cubed
  • Mix together:
  • 100ml ice-cold water (approx.)
  • 1 tsp lime juice
  • Glaze (mix well):
  • 1 small egg, lightly beaten
  • 1 tsp milk
  • A pinch of salt
  • Filling:
  • 125g potatoes, parboiled till soft, then cubed
  • 1 tbsp cubed carrot, scalded
  • 50g cauliflower, diced and scalded
  • 50g button mushrooms, diced and scalded
  • 75g big onions, diced
  • 1 clove garlic, chopped
  • 1 sprig curry leaves, chopped
  • Seasoning:
  • 1 tbsp chilli paste
  • 1/4 tsp turmeric powder
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • salt to taste
  • 1/2 tsp chicken stock granules
  • 1 tbsp water

Instructions

  1. Sift flour and salt into a mixing bowl. Toss cubed butter into flour and work with your fingertips until mixture resembles fine breadcrumbs. Add ice-cold water to combine well.
  2. Transfer dough onto a lightly floured board and knead until smooth. Wrap tightly with greaseproof paper or cling film and refrigerate for 30 minutes.
  3. Roll pastry into a 30cm x 15cm rectangle. Fold over one-third of the pastry, lightly dust with flour and fold remaining third of the pastry over the first fold. Refrigerate for 15 minutes. Repeat the rolling-folding-chilling process two more times.
  4. Folding: Cut pastry into two equal parts and roll out each piece into a 15cm x 20cm rectangle. Place one piece of pastry on a lightly greased tray. Spread filling over, leaving a border of 2cm all round.
  5. Fold the other piece of pastry into half and cut through the folded edge at 1cm intervals.
  6. Carefully unfold pastry B and place over the filling. Press the edges of the pastry together with your forefinger to seal.
  7. Brush jalousie with egg glaze and bake in a preheated oven at 200ÂșC for 30 minutes or until pastry is puffed and nicely browned.
  8. To make filling: Heat 2 tbsp oil in a saucepan, fry onions and garlic till soft. Add in curry leaves and the rest of the vegetables and seasoning ingredients. Stir-fry well. Dish out and leave aside to cool.

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