Epok-Epok Sardin

I'm back with a recipe to share. Hehe. Curry puffs or better known as "Epok-Epok". I chose sardines as the fillings because I prefer sardines to potatoes or eggs. Hehe. My brother prefer sardines too. My dad, I think he eats both. Haha.

Before frying

After frying

Ingredients:

Skin
2 cups of plain flour
60 ml sunflower oil (or any flavourless oil)
180 ml water
1/2 tsp salt

Filling

1 can of sardine (drained)
5 chillies (chopped)
3 chilli padi (chopped)
1 onion (chopped)

Method:

• To prepare the filling, heat oil and fry onions and all the chillies until soft.
  
• Add the drained sardines, and mix.
• Stir and mash the mixture. Then, set aside to cool before being used as fillings.
  
• Put sifted flour and salt into a mixing bowl.
  
• Rub oil into flour until it resembles fine breadcrumbs.
  
• Make a well in the centre and add in water to bind.
  
• Turn the pastry onto a floured tabletop and roll out to 1/4cm thickness.
  
• Cut into a round with a 5cm round pastry cutter.
  
• Put a dessertspoon of filling in the centre of each pastry round.
  
• Fold pastry into half to enclose the filling.
  
• Seal by pinching and fluting the edges.
• Deep-fry curry puffs in hot oil until golden brown. Drain on crushed absorbent kitchen paper.