Peel and dice all 4 onions. To reduce tears, soak the peeled onions in cold water for 5 minutes before dicing.

Heat enough pork grease at the bottom of a wok to coat it. It is important not to put too much oil in because it will become too oily after adding the ground pork.

Add the onions, salt, and black pepper. Cover well in the grease. You have to keep it moving, but don't worry if the bottom of the pan gets a brown spot. It will come off.

Add the ground pork to the onions in the wok and stir to break up the meat. Cook over medium-high heat until fully browned, about 8-10 minutes. If the mixture looks dry, add a small amount of additional pork grease — the filling should look glossy. Stir in the breadcrumbs and continue cooking until there is no visible liquid pooling in the pan. Remove from heat and let cool completely before filling the pies.

Combine the dry ingredients in a bowl until they are an even colour.

Add the oil and water slowly, part by part and mix together.

Put the dough in a plastic bag and seal. It will harden if you do not.

Mix the cake flour and curry powder together in a bowl until evenly coloured. Add the vegetable oil gradually, mixing until a smooth, soft dough forms. Place the dough in a sealed plastic bag to prevent drying.

Preheat the oven to 350°F / 175°C (155°C fan-forced).

Start by dividing both sets of your dough into sections of 3. It is an excellent idea to weigh them so that it works out almost perfectly. If you skip this step, your measurements will be off.

Wrap the water dough portions or place in sealed plastic bags. This prevents the dough from drying out while you are working with each of the three sets.

Take one section of the water dough and roll it into a log. Use a bench scraper or knife to divide it into 10 equal pieces (weigh each piece for accuracy). Repeat with the matching section of oil dough.

Flatten one piece of water dough into a disc in your palm. Place one piece of oil dough in the centre and wrap the water dough around it, pinching to seal completely. Repeat for all pieces.

Take a ball of wrapped dough and roll it out in an up and downstroke. Roll up and turn lengthwise. Roll out in another up and downstroke. Roll it up. It should look like being a fat rose shape.

Repeat for all the other pieces.

Then flatten one rose piece out in a circle. It is essential to do this gently. You don't want to break the outer layer of water dough. If you break it, you will end up with an ugly product.

Place a bit of the onion mixture in the middle and fold the circle in half.

Pinch close. Then starting at the right-hand side, pinch again in a gathering motion.

Set on an ungreased baking tray. Repeat for the rest of the pieces. There should be ten when you have finished.

Using a pastry brush, brush on a bit of egg yolk and then sprinkle sesame seeds on top.

Bake at 350°F / 175°C (155°C fan-forced) for 18-22 minutes, or until the tops are deeply golden brown and the pastry feels firm when lightly tapped. Let cool on the tray for 5 minutes before transferring to a wire rack.

Repeat all the above assembly instructions for the remaining 2 sets of dough.

Enjoy! Remember to refrigerate after they have cooled because there is meat in them.