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1. Mix the chilled margarine and flour in a bowl until it resembles breadcrumbs.
2. Add enough chilled water for it to come together.
3. Cut the dough about 30g each and place it in the fridge.


Filling

Oil to sauté
1 tsp finely chopped coriander
1 tsp finely chopped garlic
35g minced chicken
1/2 tbsp fish sauce
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
½ red long chilli (seedless)
200g raw potato,cut into small dice(3mmx3mm)
1 tsp sugar

1. Heat the oil in a frying pan and cook the garlic gently until golden. Add the chicken and use a medium heat to stir-fry until a light brown colour.
2. Add the fish sauce, pepper, turmeric, cumin and coriander and stir well.
3. Cover and cook on low heat for 5 minutes.
4. Stir in the chilli, potatoes and sugar and cook for 15 minutes.
5. Allow to cool.
6. Fill the pastry circles with a spoonful of filling, press edges together to seal, roll the edges tightly.
7. Deep fry until golden, drain on paper towel.