MAKES 8-12 curry pastries
2 boneless chicken breasts, OR 3 cups leftover roasted turkey or chicken, cut into small pieces
1 cup diced yam (or substitute pumpkin or sweet potato)
1/4 cup onion, diced
3 cloves garlic, minced or finely chopped
1/2 cup frozen peas (or use fresh if you have them!)
1/4 cup chicken stock
1 Tbsp. curry powder
1/2 tsp. cayenne pepper (or less for very mild pastries)
1 tsp. sugar
2 Tbsp. fish sauce
1/4 cup coconut milk
Other: 1 egg (optional) and 2 Tbsp. oil for stir-frying
FOR THE FLAKEY PASTRY:
2 cups all-purpose white flour (I use organic)
1/2 tsp. salt
scant 1/2 cup cold butter (1/2 cup less 2 Tbsp.)
1/3 to 1/2 cup cold water