Filling

1. Dice chicken breast, yellow onions and potatoes finely.
2. Heat up vegetable oil in a frying pan at medium heat. Fry yellow onions and potatoes till onions are soft and potatoes partially cooked.
3. Add in chicken breast and fry for 2-3 minutes. Add in curry powder, instant curry paste, sugar and salt. Fry till fully cooked. Set aside.
4. Divide filling into 45g portions and shape them into ovals. Cut each egg into quarters and place on top of the filling. Set aside in fridge.
5. Pour the batter into a lined baking tray and bake at 200^oC for 10 – 13 minutes.

Dough

1. Mix together Prima Plain Flour Plus, rice flour and salt.
2. Mix flour mixture and margarine until well combined.
3. Gradually add in chilled water until dough is formed and rest for 20 minutes at room temperature.
4. Divide the dough into 50g dough balls evenly and flatten it to form a disc.
5. Place filling in the center of flattened dough and fold it into a semicircle. Seal it by pressing and pleating the edges together. Repeat for the remaining dough.
6. In a wok, heat sufficient vegetable oil until 180^oC.
7. Deep fry for 6 -7 minutes or till golden brown. Ready to serve.