delimilli: Curried Beef and Potatoes Turnover (Epok-Epok)

Curried Beef and Potatoes Turnover (Epok-Epok)

Epok-epok or curried beef and potatoes turnover is a snack that is often featured in the childhoods of many of us Malay kids growing up in Singapore. They are most often eaten during tea time, or during breakfast. They are also often served to guests who visit along with a pot of hot, sweet tea. I have very fond memories of epok-epok, making them from scratch at home along with my mom and my sister. My mom believed in specialization of sorts. As the least skillful one of the three, it took a long time before I was 'promoted' to the task of crimping or pleating. My sister's skill in this task reigns supreme, and to this day, I still could not make mine as fine, consistent and beautiful as she does hers. In any case, I decided to make epok-epok from scratch today. I have come to realise what a long and complicated task this was - it requires a multitude of skills, one of which was making the pastry. But we persevered and in the end, were rewarded with delicious epok - epok, not too far off my mom's own version. Hopefully this recipe will help overseas based Singaporeans like myself get a taste of home. Happy trying! - Ros

Thoughts From an Epok-Epok Newbie: Well - these 'empanadas' were delicious! I call them 'empanadas' as in Latin America, these turnovers would be equivalent to traditional empanadas (only that the filling is different). We had fun with Ros, as I shared with her that other empanada-types exist in the world. From the US (apple turnovers), to Guatemala (sweet empanadas), to the UK (meat pies) to Spain (empanadas de jamón), everyone has a version of this wonderful dish. One of my oldest memories of 'empanadas' were the ones that doña Olimpia made - they were amazing! Doña Olimpia, the Spanish mom of a friend, was the most wonderful cook and I recall tasting her signature empanadas over a summer many, many years ago. Since then, I've been hooked to the dish. The Malay epok-epok was definitely a new find for me, and specially unique as it merged in one dish my Latin American/ Western heritage (the 'empanada' concept) and my Asian roots (the curry meat and potato filling)! What I loved, was to find in the filling the 'surprise' of a piece of hard boiled egg. It gave moisture to the curried potatoes and made it scrumptious! Now, being a complete novice in this art I did try to crimp one with Ros but it didn't even make it to this blog. The crimping is an art that definitely remains in my long list of things to learn! My 'epok-epok' was so bad looking and stained with yellow filling on the 'outside' (as well as on the inside) that my recommendation for all of you out there making it for the first time - is to take it slow and do small ones if at first you have trouble - or instead of crimping make the closure by using the tines of a fork. But definitely do try this dish - it is amazing!! I thank Ros for sharing with me such unique eats and happy times. Empanada, epok-epok, pie, turnover, etc etc - it all spells comfort to me! - Connie

Level: Advanced (or for Connie - Super Advanced!)

Time to cook: 2 - 2.5hrs (this is according to Ros, for me it felt like 2 days!)

Servings: 10 pieces

Ingredients:

For the pastry:

- 3 cups of flour

- 3 tsp olive oil

- A pinch of salt

- 1 mug of hot water

For the filling

- 3 hardboiled eggs (cut sideways into 4 pieces each)

- 3 potatoes (peeled and diced)

- 1 sweet onion (diced)

- 4 tbsp curry powder

- 0.5 lbs minced beef

- Salt and sugar to taste

Preparation:

1. Add 1+ tbsp water to the curry powder to make it into a thick paste.

2. Heat the wok, add 2 tbsp of olive oil
3. Stir fry diced onions until they are translucent and wilt

4. Add the minced beef in the wok and fry together for 2 - 3 minutes, until the beef is cooked

5. Add the curry paste into the wok and fry for 2 minutes. Then add the potatoes.

6. Add water to cover the ingredients. Turn heat to medium and let the potatoes cook.
7. Season with salt and sugar.
8. For extra spice, add freshly cracked pepper and some crushed red chili flakes.

9. Let the water evaporate as the potatoes cook. In the end, you should be left with a thick mixture. Potatoes should be fork tender, but not disintegrated into a paste
10. Let the mixture cool for an hour or so.

11. In the meantime, make the pastry dough.

12. Put the flour in a big bowl. to a mug-full of f hot water. Add a pinch of salt and mix it.

14. Add the water and oil mixture gradually into the flour.

15. Kneed the dough as you go, and add just enough of the water and oil mixture to make into a pie dough consistency (not too hard or too soft).

16. Let the dough rest at room temperature for 30mins and cover with a piece of plastic wrap
17. Roll the dough until it is approx 0.2" thick, cut into round pieces with a cookie cutter - approximately 3.5 inches in diameter.

18. Roll the cut out further until it becomes 4 inches in diameter
19. Put in about 2 spoonfuls of potato paste inside the dough, along with a slice of egg as shown below.

20. Fold dough into two. Crimp / pleat the edges.

21. The result should look like the above.
22. Repeat for all the pastry.

23. Heat the wok with peanut oil over medium heat. Wait until the oil is sufficiently hot (little bubbles should come up when you stick a wooden chopstick into the bottom of the wok). Slide the epok-epok into the hot oil.

24. The final products are shown below.