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This recipe will have enough dough and filling to make 2 curry breads.
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In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
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Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
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Now take the ball and roll out with a rolling pin until you get a large square that is about 1/8-inch thick.
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Cut the square of dough into strips - 1/2 inch width. Split the dough strips into two piles so you know how many to use for each loaf.
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Make the filling... In a pan heat 1/2 tablespoon of olive oil over medium high heat. Add garlic and mix it around until it's softened. Next add onion, carrots, leeks and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
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Split each half of the dough strips into two piles - one of the piles will run vertically, the other pile will run horizontally. Lay out all of the vertical strips on your greased and floured baking tray. Then weave the horizontal strips through the vertical ones. The ends of the strips will be free floating, but the center will be a solid, woven dough surface (where you'll put your filling mixture in a moment). You'll do this twice, since the recipe makes two loaves - so in the end you will have two latticed mats with a rough size of 6 x 6 inches.
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Now place curry mixture in the middle of each of the lattice designs. Now cover the curry mixture with the ends of the dough strips and pinch the seams shut.
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Next, carefully flip the bread over so that you have seam side down and allow to rise for 25 minutes.
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Next brush the remaining half of the beaten egg over the bread.
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Bake at 200 C for 25 minutes or until golden brown. Serve and enjoy.
