In a bowl, combine the flour and salt. Mix until combined

Cut the cold butter into small pcs and toss into the flour mixture and combine them well

Add the cold water in and mix until a dough forms

Roll into a ball and wrap in cling wrap and chill for 1 hour

Take the 125g unsalted butter from the chiller and grate into a bowl

Set the butter aside inside 

Dust your work surface with flour and roll the dough

Start folding it like a letter

Wrap the dough in cling wrap and chill for about 2 hours

Bring a pot of water to a boil. Cook the ube until tender (about 20-30mins)

Allow to cool, peel, and grate.

In a deep sauce pot, heat butter and stir in the condensed milk 

Add the grated ube, reduce heat to low and cook and stir for about 30 mins. 

Pour the evaporated milk in and the vanilla extract. Cook for another 10 mins more. 

Set aside and allow to cool.

Dissolve the cornstarch in coconut water to make a slurry

In a deep saucepan, combine the coconut milk and sugar. Cook until the sugar is dissolved

Set aside and allow to cool

Use a rolling pin to roll out the dough into a rectangle.

Use a dough cutter to cut into desired portion size.

Get a spoonful of ube halaya and put it onto the puff pastry dough.

Get a spoonful of buko filling and place it just beside the ube halaya.

Cover the puff pastry sheet with another sheet and seal it using a fork

Place the pie pockets in a container and cover in cling wrap. Allow the pie pockets to cool inside the chiller for about 10mins

Heat oil in a deep sauce pan and deep fry them per batch until the pastry is puffy and golden brown.