Advice for making savory hand pies needed

[KennethT]

I've been trying to make the Singapore chicken curry puffs as seen here - scroll down to the bottom of this post.  That dough was tender and flaky.

 

I've spent the better part of a weekend researching curry puffs (karipap in Malay) and it seems that there are as many recipes for the dough as there are stars in the sky....  there's ones where butter is cut into the flour, oil is mixed with flour, smoking hot oil mixed with flour, and on and on...

 

I tried the butter cutting into flour technique today, but it came out more tender and crumbly than flaky.  Also, while most of these curry puffs are fried, they all say they can be baked at 350F (I used the air fryer function of my CSO) so I don't know if that affected the flakiness.

 

Does anyone have any experience making these types of hand pies (not curry puffs necessarily but something with a similar shell) have any advice?  I also checked out the eG Pie index that @gfron1 assembled a while ago but wasn't able to find anything that fit.

 

Thank you!