Roti Boyan (Bawean) is a popular snack made with flaky pastry and stuffed with mashed potato. It is a sort of cross between a samosa and empanada. It is most probably created by Baweanese - they are from an island in East Java, Indonesia.
It is either shaped into round or square, deep or shallow fried until crispy and golden. Roti Boyan is usually found and sold at roadside stalls.
Like most pastry recipes, the quantity of liquid is very important so take care to add the water gradually until a pliable dough is formed.
Another important factor, heat the oil to the proper temperature and maintain it throughout the cooking process. If it is not hot enough, it will soak up extra oil.
If you're allergic to eggs, simply omit them but sprinkle some water to the mashed potato just to bind them.
Also sprinkle some salt when heating the oil. I noticed my Roti Boyan does not absorb excess oil.