Divide the butter into 250 gm and 150 gm

150 gm blog cut into small pieces and mix with 500 gms of flour and salt and sugar.

Mix with fingers to form a crumbly mixture

Add ice water with ice and continue to knead till the ice melts and forms a nice soft dough.

The remaining 250 gm butter keep at room temperature till it turns little soft.

Roll this butter over flour to form a square soft block.

Roll the dough into a flat oval

Keep the butter in the middle wrap the dough over it.

Then roll this dough with the butter in a big circle around 1/2 inch thickness.

Make it three folds and chill in the freezer for 30 minutes.

Take out again flatten and roll into circle and repeat making 3 folds.

Again refrigerate for 30 minutes.

Repeat this for 6 times

Then roll the dough into a flat disk and cut into circles

Cube potatoes

Boil with salt till tender

In oil add curry leaves

fry onions

Add chili powder

Add red thai curry paste

Add the potatoes and cook till it leaves the sides of the pan.

Fry onions

Add ginger garlic paste

Fry curry leaves

Add red thai curry paste and stir

Add chicken and stir fry

Add salt to taste

Pour coconut milk

Cover cook till the chicken is done.

It should not be dry ,it should be soft and moist.

Assembling and bake

Preheat the oven to 200 degrees

Place a spoonful of chicken curry in the middle of the circle

Wrap the edges to form a semicircle and seal the edges.

Brush with egg wash.

Bake at 200 degrees for 20 to 25 minutes