Makes 20

FILLING

3 potatoes, peeled and diced

1 onion, peeled and diced

1/2 cup minced beef

3 tbsp cooking oil

2 tbsp curry powder

1/4 cup water

Salt to taste

Pinch of sugar

Curry leaves, 1 sprig

CRUST

2 cups plain flour

Pinch of salt

2 tbsp ghee

Cold water, as needed

DEEP FRYING

Oil as needed

COOK FILLING

Heat a wok over medium heat, add oil and fry the onions and curry powder until fragrant. Add the minced beef, curry leaves, salt and potatoes. Stir in the water, and cook until meat and potatoes are cooked. The potato meat curry should be on the dry side. Set aside to cool completely. You can make this a day ahead if you wish.

MAKE DOUGH AND EPOK EPOK

In a bowl mix the flour, salt and ghee together. Add the cold water a little at a time until the dough comes together in a ball. Knead the dough for about 5 minutes until smooth, cover with plastic wrap and put in refrigerator to rest for 30 minutes. On a floured work surface roll out the dough until about 1/8in thick (think thin pizza crust).

Using an 8-cm diameter cup or mug cut out circles until all the dough is used up. Fill the dough circles with about a tablespoon of the beef potato curry, fold dough over into half-moons and crimp edges to seal in the ingredients.

COOK EPOK EPOK

Heat a wok over medium heat and fill with enough oil to deep fry. Fry the epok epok in batches to cook evenly. Fry for about 4 minutes until golden brown on both sides. Remove and dry on rack or paper towels.

You can serve your epok epok with a chilli sauce mixed with a squeeze of lime.