Pandan Mille-Crêpes

For the crepe:
150g plain flour
30g sugar
2 eggs
25g butter, melted
100ml coconut milk + 210ml water
1/4 tsp pandan paste

For the cream:  
300ml whipping cream
50g icing sugar
1 tsp vanilla extract

To make the crepe:

• Sift flour into a mixing bowl.  Add in sugar and combine.
• Beat eggs in a small bowl.  Add in melted butter and coconut milk mixture. Whisk to combine.
• Add flour mixture into the egg mixture and whisk until well combined.  
• Heat frying pan over medium-low heat and grease lightly.  Pour a thin layer of batter into the pan.  Cook until light golden.  Flip over and cook for a minute. Transfer to a plate.
• Repeat with the rest of the batter.

Whipped cream frosting:

• Whip the cream together with icing sugar and vanilla extract until stiff peaks form.

To assemble the cake:

• Place a crepe on a serving plate and spread cream frosting evenly over the crepe.  Cover the cream with another crepe.  Repeat to make a stack of 20 crepes (or the thickness of your choice).
• Chill the cake for at least 2 hours.  Leave it out for 30 minutes in room temperature before serving.

Rustic Chicken Pies

[Makes 15]

6 sheets frozen ready-rolled Pampas puff pastry, thawed
a 12-cup muffin pan, greased
egg wash
egg whites, lightly beaten

Filling:
200g roast chicken, cut into cubes
1 small carrot, diced (85g)
1 potato, diced (130g)
1/2 brown onion, diced (65g)
90g bacon, diced
a handful of chopped chinese celery/parsley
1 small sprig of rosemary, chopped (optional)
1 tbsp olive oil
1/4 tsp sugar
salt & pepper, to taste
1/4 cup chicken stock/water
2 tbsp plain flour
3/4 - 1 cup cream

• Heat olive oil in a pan and lightly brown diced onion.  Add in bacon, followed by carrot and potato.  Cook about 5 minutes.  Then add in chicken and rosemary.  Fry for about a minute or two then stir in flour and cook for 1 minute.
• Add in stock and bring to the boil.  Season with sugar, salt and pepper.  Add in cream.  Lastly stir in chopped chinese celery. Remove from heat and leave to cool.
• Preheat oven to 180°C fan-forced.
• Cut circles out of the pastry to fit the greased muffin pans.  Then press each circles into the pan to fill the base and line the sides of the pan.  Brush the base with beaten egg white (to prevent the base from being soggy) and chill the pastry for about 10 minutes in the refrigerator.  
• Meanwhile, cut the pastry for the top crusts.
• Fill the pies to the brim with the filling.  Brush edges of pastry with egg wash and place the top crust over.  Using a fork, press down the edges to seal.  Brush the top of the pies with egg wash and prick a few holes on top.
• Bake for 30 minutes or until golden.
• Serve hot. 

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Curry Potato Buns

I doubled the recipe from here and made 23 buns.

Starter Dough:
210g bread flour
90g plain flour
20g caster sugar
6g instant dried yeast
240g water

Main Dough:
210g bread flour
90g plain flour
50g caster sugar
1 tsp salt
24g milk powder
1 egg (lightly beaten)
90g water
70g butter, softened

Egg wash:  1 beaten eggs + 1 tbsp water

• Mix all the starter dough ingredients until well combined.  Cover and leave at room temperature until the dough rises and becomes sticky, pasty and have a stringy appearance ("honeycomb-like")
• In  mixer, fitted with a dough hook, combine all main dough ingredients, except butter.  Then add in the starter dough and knead until well combined.  Add in butter and continue to knead until dough is smooth and elastic and leaves the sides of the mixing bowl.
• Place the dough in a lightly greased bowl, cover with clingwrap.  Place it in a warm place to allow the dough to rise until double in size.
• Punch down the dough to release trapped air.  Divide dough into balls of 50g each.  Cover and let rest for about 15 mins.
• Roll out each ball of dough and add the curry potato filling.  Seal tightly and place buns into individual paper casing.  Cover and proof until almost doubled.
• Preheat oven to 180 deg C.
• Brush buns with egg wash and place a curry leaf on top of the buns.  Bake for about 20 mins.

Fillings:

500g potato, cut into small cubes

1 large onion, minced finely

3 cloves garlic, minced finely

1 pack curry paste of your choice

• Saute onion and garlic until aromatic.  Then add in curry paste and stir fry for a minute before adding in the potatoes.
• Add enough water to cover the potatoes. Cover and cook under low heat until potatoes are soft.
• Remove the lid and cook until curry is almost dry.
• Transfer potatoes onto a plate and leave to cool completely before using.  (Fillings can be cooked and refrigerate overnight).