Sri Lankan patties

Step 1: Rub 2 ⅛ oz cold butter into 10 ½ oz plain flour and 1 /2 tsp salt with your fingertips until it looks like breadcrumbs.

Step 2: Mix 1 egg yolk with ½ cup thick coconut milk, add to the flour and bring together into a soft, smooth dough; add a spoon of water if needed. Wrap and chill for 30 minutes.

Step 3: Heat 2 tbsp vegetable oil in a pan over a medium heat and fry 1 sprig curry leaves for 10 seconds.

Step 4: Add 1 onion, 1 small leek, 2 cloves garlic, 2 cm piece fresh ginger and 1 green chilli and cook for 5 minutes until soft.

Step 5: Add 10 ½ oz boneless chicken thighs, 1 /4 tsp ground turmeric, 1 /4 tsp ground cinnamon, 3 /4 tsp ground black pepper and 1 /2 tsp chilli powder and cook, breaking up the meat, for 6 minutes until no pink remains and it reads 165°F.

Step 6: Stir in 9 oz potatoes and 3 /4 tsp salt, mash lightly and cook for 2 minutes until dry. Cool completely.

Step 7: Roll the pastry out thinly (2 mm) on a floured surface and cut out 9 cm rounds; re-roll the scraps (about 20 rounds). Put a heaped teaspoon of filling on each, fold into a half-moon and press the edge with a floured fork.

Step 8: Heat 3 ¼ cups vegetable oil, for frying to 350°F over a medium heat and fry 5–6 patties at a time for 3–4 minutes, turning, until golden and blistered. Drain on kitchen paper and serve warm.