Dolce Dente

This perennial favorite of Malaysian street food was originally created by Indian cooks but is a staple in Malaysian cusine. I include here a recipe for the pastry as well as the filling. Many of the recipes I have come across lately suggest using store bought puff pastry and baked , but , if time permits please try the pastry and do as the Malaysians and deep fry till golden.

FILLING

5 TBS oil

1 medium sized onion

31/2 tsps curry powder

2 cups finely diced cooked chicken

1 tsp chili powder

1/2 tsp turmeric powder

2 large potatoes , boiledand finely diced

1 1/2 tsp sugar

1/2 tsp black pepper

1/2 tsp salt

PASTRY

4 cups all purpose flour

10 tbs butter or Crisco

3/4 cup plus 4 tsp water

1/2 tsp salt

Make the filling first . Heat oil and fry the onion gently until golden brown . Add curry powder , chili , turmeric  and fry gently . Add the chicken , potatoes , sugar , pepper and salt and cook for 5 minutes. Mix well and leave aside to cool.

PASTRY

Mix flour with crisco , water and salt and knead well. Allow the dough to rest , refridgerated for at least 1/2 hour. Cut the dough into 3 inch circles . Take a tablespoon of filling and place in the center. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden .