Sri Lankan Patties Recipes

SRI LANKAN PATTIES

Steps:

• In a medium bowl, stir together the flour and salt.
• Rub in the margarine into the flour, pinching into small pieces using your fingers, until the mixture resembles coarse crumbs.
• Add the lime juice.
• Add water a few tablespoons at a time, until the mixture forms a ball.
• Pat into a ball, and flatten slightly.
• Wrap in plastic wrap and refrigerate for 1 hour.
• Making the filling: **vegetarian recipe**.
• Mash the potatoes into tiny pieces.
• Finely chop the leeks and carrots and onions.
• Stir fry the ginger and garlic paste then add the onions in oil in a pan for about 4-5mins under low heat.
• Add the curry leaves, the curry powder and chilly powder.
• Fry all for about 1 minute then add the vegetables and stir fry for a few more minutes.
• Add the potatoes.
• Add salt and pepper to taste. Set aside.
• Make filling: **for fish recipe**.
• Mash the potatoes to small pieces, chop the onion.
• Flake the salmon/mackerel.
• Add oil on a pan, stir fry the ginger/garlic paste and then the onions, stir for 4-5 minutes under low heat.
• Add the curry powder and chilly powder.
• Fry for a minute, add the fish and stir fry for a few more minutes.
• Add the potatoes.
• Add salt and pepper to taste. Set aside.
• Now make the patties.
• Dust some flour on a board and roll out the dough to about 1/8 inch thickness.
• Cut circles with a pastry cutter, or a can.
• Spoon some of the filling onto the center, and then fold into half-moon shapes.
• Wet the edges with a bit of water and seal edges by pressing with the folk.
• Deep fry till golden brown and serve hot.

EMPANADA-STYLE SRI LANKAN FISH PATTIES WITH CURRY AïOLI

Steps:

• For the pastry, mix the flour and salt together in a large mixing bowl. Add the butter and rub into the flour until it's the texture of breadcrumbs. Mix the beaten egg yolk into the dough. Slowly pour in the coconut milk, kneading the dough until it just comes together. Add a little flour or water if needed. Wrap and chill for an hour.¼½
• Meanwhile, make the filling. Put a pan of water on to boil. Peel the potato and chop into 1cm cubes, then add to the pan and simmer over a medium heat for 10-12 mins until cooked through. Drain and leave to cool.
• Heat the 1 tbsp oil in a saucepan and cook the onion, garlic and ginger for 8 mins until golden. Add the spices and black pepper, stir and cook for 1 min, then add the fish and dill, and cook for another 2-3 mins. Add the potato and salt, and mix well, cooking for 2 mins. Take the pan off the heat, add the lime juice and leave to cool.
• Break the pastry in half and roll out each half, in turn, on a floured surface to a depth of 3mm. If you have one, use a 7cm pastry cutter to cut out eight circles from each sheet of pastry, re-rolling the pastry and cutting circles until it's all used up. There will be about 26-28 in total.
• Spoon 1 tsp of the fish mixture onto each of the pastry circles. Using a small pastry brush, brush some egg white along the edges of each of the pastry circles. Fold each one to make an empanada shape. Using a fork, press along the sides to ensure they are fully sealed.
• Pour 500ml oil into a saucepan making sure it's no more than two-thirds full, and heat to 180C, or until a little piece of pastry starts to sizzle. Carefully deep-fry the patties in small batches for 2-4 mins, turning halfway through until golden. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
• Put all the ingredients for the aïoli in a mixing bowl, stir together and serve with the empanadas.