Ingredients
4 eggs, separated 
300g plain flour plus extra for dusting 
¼ tsp salt 
50g cold butter, cut into cubes 
120g butter, frozen 
100ml water 
500g leftover curry  

Method
Preheat the oven to 180C.  

Put the flour and salt in a bowl and with your hands mix. Put the cold butter cubes into the flour and rub the butter into the flour using your fingers until the mixture resembles breadcrumbs. Add 4 tbsps water initially and start to form a dough.  If the dough doesn’t come together fully then add an additional tbsp or so of water, 1 tbsp at a time. You want the dough to just come together and not be wet so it may well be you won’t need all of the water. 

Roll the dough out into a rectangle on a lightly floured work surface. And grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. 

Turn the folded dough so the open seams are now horizontal to you rather than vertical and roll it out into a rectangle again. Grate the remaining frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third. 

Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes before using. 

After half an hour, preheat the oven to 180c.   

Roll out the dough on a very lightly floured worktop to the thickness of a £1 coin.  Take a small side plate or saucer and use it for the circles for your pies.  Put a generous amount of the filling in the middle of the pastry and then pull up both sides and twist the very top of the pastry over so it is pulled together.  Do this from left to right, pinch the edge of the pastry together and twist a little and then keep the twist going until the whole pie is sealed. 

Put the pies onto a lined baking tray and cook for 25-30 minutes until golden and fragrant.