In a mixing bowl, add plain flour, baking powder, salt, sugar and mix thoroughly.

Cut cold unsalted butter into small pieces and add to the flour mixture.

Rub in the cold butter into flour until it resembles coarse breadcrumbs.

Add beaten eggs to the flour/butter mixture and mix well.

Add ice water a little at a time and knead gently until all the ingredients come together to form a smooth dough.

Store in plastic bags and refrigerate for at least 1 hour before use.

Cut and soak dried chillies in water until softened.

Cut small onions, candlenuts, lemongrass and belacan into smaller pieces.

Blend all the spices into a fine paste.

Add salt to the paste and mix thoroughly.

Cut chicken breasts/legs into small pieces and mix with the rempah thoroughly.

Mix well until chicken pieces are coated and keep in the fridge.

Dice onions and add to a frying pan with cooking oil.

Stir fry for about a minute and add in the marinated spice chicken.

Stir fry until chicken meat is partially cooked.

Sprinkle thinly sliced kaffir lime leaves and mix well.

Pour in the coconut milk and mix thoroughly.

Dice potatoes and add to the pan, stir well.

Cover the pan and simmer at low heat until liquid reduces.

Add salt to taste.

Remove from the frying pan and let it cool down in a separate bowl.

Remove pastry from the fridge and roll a portion flat

Cut out a circle with a 15 cm round cutter

Place about 2 tablespoonful of the filling in the centre of the pastry

Fold the pastry and pinch the edge together until it is completely sealed

Arrange on a baking tray and apply egg wash on the curry puffs

Bake in a preheated oven at 180 C for about 20 mins or until golden brown