Recipe Details

Ibu’s Roti Boyan

Dough

1. In a big bowl, combine flour and salt together.
2. Add water, 2 tablespoons at a time, and knead the dough until it comes together. Continue kneading until the dough is sticky to touch. Do not be alarmed if it’s too sticky.
3. Add butter, and continue kneading until butter is well incorporated. Add a bit more flour if the dough is too sticky, but ensure that dough stays soft through out the entire kneading process.
4. Form dough into a ball, then leave in the bowl covered with a cloth for an hour to rest.

Filling

1. Peel and cut potatoes into chunks.
2. Boil potatoes till cooked.
3. Drain potatoes and put them back in the same pot used to boil.
4. In a separate bowl, crack eggs and beat till fluffy and well combined.
5. Mash potatoes, add in eggs, parsley, spring onions, salt and pepper. Mix until well combined.

Assembly

1. Divide the dough into 10 equal pieces. You may weigh them if you prefer accuracy. Just eyeball the sizes if you’re lazy like me. Place the balls of dough on tray and keep them covered with the cloth while you are working on one.
2. Prepare 2 serving plates about the size of your palm. Oil them with vegetable oil just enough to cover the entire plate.
3. On your countertop, dust the surface with flour. Roll out a piece of dough to the size of the serving plates. Make sure to keep turning the dough when you roll it out so it doesn’t stick.
4. Place the first piece of dough on the oiled serving plate. Stretch it out as much as possible so it comes to fit the plate.
5. Add a ladle of the filling to the centre of the dough.
6. Go back to your countertop and roll out a second piece of dough.
7. Carefully place the second layer of dough on top of the filling.
8. Press the sides so they stick together. Crimp the sides of the pie like epok-epok.
9. Repeat and continue the process for the remaining dough and filling.

Cooking

1. Heat a non-stick pan on the stove with a teaspoon of oil at medium heat.
2. Slowly slide the pie onto the pan and cook for 3 minutes.
3. Flip the pie and cook for another 3 minutes.
4. If you wish to freeze and keep the pies, this is where you remove it from the pan and let it cool before freezing.
5. If you wish to serve it immediately, continue cooking each side for another 5 minutes on low heat, or until the crust comes to a nice deep brown colour to it.
6. Serve with sambal tumis.