← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 2 sheets all-butter puff pastry (about 500 g), thawed
• 250 g thick kaya (homemade or shop-bought), chilled
• 1 Eggs, beaten with 1 tsp milk
• 1 tbsp Sesame seeds (optional)

Method

1. Heat the oven to 200°C (180°C fan, 400°F) and line a baking tray.
2. Roll the pastry out slightly thinner and cut out 9–10 cm circles with a cutter.
3. Put a heaped teaspoon of cold kaya in the middle of each circle, brush the edges with egg, fold into half-moons and press the edges with a fork to seal tightly.
4. Chill on the tray for 15 min so the pastry firms up. Brush with egg, sprinkle with sesame seeds (if using) and cut a small steam slit in each.
5. Bake for 18–22 min until puffed and deep golden. Cool for 10 min before eating; the kaya is lava-hot.

Tips

• Use kaya straight from the fridge and do not overfill, or it bubbles out of the seams.
• Contains wheat, egg and dairy. The kaya-toast kaya in this kitchen is perfect here; cook it a little longer so it is thick.

Sources

Written in our own words after cross-checking these recipes:

MyKitchen101en Seasaltwithfood