Instructions: Method:
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.

Transfer dough onto a lightly floured board and knead until smooth. Wrap tightly with greaseproof paper or cling film and refrigerate for 30 minutes.

Roll pastry into a rectangle 30 x 15cm. 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.

Method of Folding

CUT pastry into two equal parts and roll out each piece into a 15 x 20cm rectangle. Place one piece of pastry on a lightly greased tray. Spread filling over, leaving a border of 2cm all round.

Fold the other piece of pastry into half and cut through the folded edge at 1cm intervals.

Carefully unfold pastry B and place over the filling. Press the edges of the pastry together with your fore-finger to seal.

Brush jalousie with egg glaze and bake in a preheated oven at 200 degrees C for 30 minutes or until pastry is puffed and nicely browned.

Filling:
125g potatoes - parboiled till soft then cubed 1 tbsp cubed carrot - scalded
50g cauliflower - diced & scalded
50g button mushrooms - diced & 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

Method:
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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