Curry Puffs
Main Recipe
CURRY PUFFS
malaysia and singapore's version of the empanada
Time: 40 minutes
Number Of Ingredients: 13
Ingredients: flour,eggs,milk,cold water,corn oil,red onion,ground beef,carrots,parsnip,tomato paste,curry powder,cornstarch,beef stock
Steps:
- add flour to a bowl , make a hole in the middle and add egg
- gradually stir in milk and beat well until smooth
- stir in cold water and beat well
- pour batter into a container , set aside
- heat in a small skillet and pour off excess
- pour a little batter into skillet , swirling skillet to spread batter evenly over bottom to make a thin coating
- fry until 1 side is golden brown then flip over to do the same
- repeat with remaining batter , adding more oil pan each time , to make 8 pancakes
- for the filling , heat 2 tablespoons oil in a saucepan adding onions , parsnip and curry powder
- saute for 5 minutes , stirring constantly
- add tomato paste and mix well
- blend cornstarch with a little stock and add remaining stock to ground beef mixture and bring to a boil
- add corn starch mixture and cook 2 minutes , stirring constantly
- simmer mixture 10 minutes
- lay pancakes , cooked-sides up , on a flat surface
- spread filling in 2" horizontal lines across center to within 1-1 / 2" of side edges
- fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling
- brush with egg and fold pancakes in half
- chill for about 1 hour
- half fill a deep fat fryer or saucepan with oil
- fry folded pancakes , 4 at a time , 2-3 minutes or until golden brown and heated through
- drain on paper towel
- serve and garnish with carrot strips if desired
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