Pie tee

Kueh Pie Tee is a thin and crispy pastry tart shell kuih often filled with a spicy, shredded Chinese turnips, sweet mixture of thinly sliced vegetables and prawns. It is a popular Peranakan dish, that is often consumed during Chinese New Year or tea parties. The shells are made of flour and though some stores will make them from scratch, they can usually be found ready made in most supermarkets. Similar to popiah, the main filling is shredded jicama and carrots, and usually these two dishes are sold by the same stall in hawker centres. Kueh Pie Tee is known by different names across the Southeast Asia region, with several variations in spelling. Kueh Pie Tee is pronounced /ˈkweɪ ˈpaɪ ˈtiː/, and is also known as Koay Pai Ti', 'Kuih Pie Tee' or 'Kuih Pai Ti. The word 'kueh' is a loanword that combines the Malay word kueh, which means dessert, and from the Minnan dialect kueh ; Chinese: 粿; pinyin: guǒ) which means a flour-based dish. 'Pie' is derived from the English word 'pie' while other regional variations that use pai uses it as a loanword from the Malay language, 'pai' which means pie. In other accounts, the phrase pie tee (or pai ti or pai tee) may have been derived from the English term 'patty'. In Malaysia, the kueh pie tee is also known as Tophats, suggesting that part of the dish was likely influenced by Western culture.

Source: Wikipedia