Melt the butter in a large pot, add the cooking oil and stir. Add flour and whisk to ensure there are no lumps.

Cook this mixture for 5-10 minutes on low heat while continuously stirring.

Add the potatoes, mixed vegetables, season with the salt, pepper, coconut milk and chilli flakes (optional). Cook for 2-3 minutes.

Next, add the Rendang Daging to the sauce and stir well.

Roll out the puff pastry, with a bit of flour on your work surface, to ensure the pastry doesn’t stick. Use your bowl as a guide to cut your pastry, making it one inch larger than the bowl/ramekin/pot used.

Beat the egg in a small dish and brush the egg wash on the edges or rim of your pot/bowl. Lay your pastry over the top, being careful not to over stretch the pastry. Seal the edges of the pastry by lightly pushing down onto the rim of your dish to make sure it is secure. Then brush the top of the pastry and sides with more egg wash.

Place your pot pies on a baking tray and bake for 25-35 minutes. Until your pastry is a nice golden dark brown.