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:

1. add flour to a bowl , make a hole in the middle and add egg
2. gradually stir in milk and beat well until smooth
3. stir in cold water and beat well
4. pour batter into a container , set aside
5. heat in a small skillet and pour off excess
6. pour a little batter into skillet , swirling skillet to spread batter evenly over bottom to make a thin coating
7. fry until 1 side is golden brown then flip over to do the same
8. repeat with remaining batter , adding more oil pan each time , to make 8 pancakes
9. for the filling , heat 2 tablespoons oil in a saucepan adding onions , parsnip and curry powder
10. saute for 5 minutes , stirring constantly
11. add tomato paste and mix well
12. blend cornstarch with a little stock and add remaining stock to ground beef mixture and bring to a boil
13. add corn starch mixture and cook 2 minutes , stirring constantly
14. simmer mixture 10 minutes
15. lay pancakes , cooked-sides up , on a flat surface
16. spread filling in 2" horizontal lines across center to within 1-1 / 2" of side edges
17. fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling
18. brush with egg and fold pancakes in half
19. chill for about 1 hour
20. half fill a deep fat fryer or saucepan with oil
21. fry folded pancakes , 4 at a time , 2-3 minutes or until golden brown and heated through
22. drain on paper towel
23. serve and garnish with carrot strips if desired