Pastry:

1. Add the plain flour (450g), baking powder (2 tsp), salt (1.5 tsp), butter (120g) and egg yolks (2) to the bowl. Keep the egg whites (2) in a separate bowl until later. Program 2 minutes / Closed Lid / Kneading Function.
2. While kneading, add the water (120g) in a thin stream until the mixture resembles a rough dough. Remove from the bowl and form into a ball.
3. Wrap in clingfilm and chill for 30 minutes.

Filling:

1. Place the peeled and quartered onion (1) and peeled garlic cloves (2) into the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
2. Add the coconut oil (20g) and curry powder (4 tsp) to the bowl. Program 6 minutes / 100C / Speed 2.
3. Add the butter (20g), plain flour (20g) and milk (200g) to the bowl. Program 9 minutes / 90C / Speed 4.
4. Add the chopped chicken (300g), frozen peas (50g) and frozen corn (50g) to the bowl. Program 5 minutes / 90C / Reverse+Speed 1.
5. Remove and allow to cool slightly.

Assembly:

1. Preheat the oven to 180C. Line a large baking tray with baking paper.
2. Remove the dough from the fridge, unwrap and place on a floured surface. Roll out to 0.75cm thickness and, using a small bread plate (or small circle for more pasties) as a template, cut out a round using a knife. Form a ball with the remaining dough and repeat the rolling and cutting.
3. Spoon the curry mixture into the middle of each pastie. You don't need a lot of mixture in each pastie, as you don't want them to burst.
4. Brush the edge of each pastie with the leftover egg whites (2) and fold each side together towards the centre of the pastie, using your fingers to crimp together the edges thoroughly. At this stage you can freeze the pasties and thaw when needed.
5. Place them on a baking tray facing either sideways or upwards and brush with the egg white wash.
6. Bake for 35-40 minutes or until deep golden brown.
7. Remove and eat while hot.
8. Enjoy!

Make your own!
*Make your own curry powder with the Malaysian Meat Curry Powder recipe from The Steaming Issue.