Resepi Karipap Inti Labu

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I stumbled upon an enticing recipe for Karipap Inti Labu that I just had to try. The image of the finished product immediately caught my attention, and I knew that I had to make this delicious treat for myself. Lucky for me, the recipe was provided, and it was quite simple to follow.

Ingredients:

To start off, I gathered all the necessary ingredients. For the dough, I needed 230g of all-purpose flour, a pinch of salt, 1 egg yolk, 1 tsp of sugar, and 60g of butter. For the filling, I needed one medium-sized sweet potato, diced, 1 tbsp of curry powder, 1/2 tsp of salt, 1/2 tsp of sugar, and 1/4 cup of water. I also needed an egg, beaten, for brushing over the pastry.

Instructions:

To begin, I made the dough by sifting the flour and salt into a large mixing bowl. Then, I added the egg yolk, sugar, and butter, and kneaded the dough until it came together. I rolled the dough into a ball, wrapped it in cling wrap, and let it rest in the fridge for about 30 minutes.

While the dough was resting, I made the filling by boiling the sweet potato until soft. Then, I sautéed the curry powder with some oil before adding in the diced sweet potato, salt, sugar, and water. I cooked this mixture until it was dry and set it aside to cool.

After 30 minutes had passed, I took the dough out of the fridge and rolled it out on a floured surface. Using a circular cutter, I cut out rounds of dough and placed a spoonful of sweet potato filling in the center of each round. I then folded the pastry over to form a crescent shape and crimped the edges together. I brushed each pastry with egg wash and placed them on a baking tray lined with parchment paper.

I preheated the oven to 200°C and baked the pastries for about 20 minutes, or until they were golden brown. When they were done, I transferred them to a wire rack to cool.

And there you have it, my own version of Karipap Inti Labu! This recipe was so easy to follow, and the results were amazing. The pastry was flaky and buttery, while the filling was flavorful and satisfying. I will definitely be making this again in the future, and I highly recommend this recipe to anyone who loves a good savory pastry.

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