Recipe makes 14 pieces
Ingredients:
For the filling:
2 medium potatoes or about 250g
3 Tbsp oil 1 sprig curry leaves
2cm or 20g ginger, finely chopped
2 cloves garlic, finely chopped
1 medium onion or 100g, finely chopped
2 Tbsp (meat) curry powder
2 Tbsp water, to be mixed with curry powder to form a paste
150g minced beef
¾ tsp salt
½ tsp sugar
For the pastry:
250g plain flour
½ tsp salt
60g butter or margarine
125ml water
Other ingredients:
Oil, for deep-frying
Method:
1. Peel the potatoes and cut into small cubes, about ½cm each. Heat the oil in a shallow pan or wok over medium heat. Add the curry leaves, ginger, garlic and onion, frying till the garlic and ginger start to brown.
2. Mix the curry powder and water to form a paste. Stir in the curry paste and cook for 4 to 5 minutes, until fragrant and well-cooked. Add the beef and stir-fry till crumbly before adding potatoes. Add ½ cup water and cook over medium heat, stirring occasionally until the potatoes are tender, about 20 minutes. Add salt and sugar to taste. Take the pan off the heat and transfer filling onto a plate and cool completely.
3. Meanwhile, make the pastry. Stir the flour and salt together in a mixing bowl and add butter or margarine. Mix with your fingertips until well-distributed. Sprinkle in water and stir until the mixture comes together to form a firm dough. Knead lightly for 1 to 2 minutes, then set aside for 10 minutes to rest the dough.
4. Pinch off balls of dough (about 2cm in diameter) and roll into balls. Working on a lightly floured surface, roll the dough out into thin circles, each about 7 to 8cm in diameter. Place a tablespoon of cooled filling in the centre of each dough circle and fold over to enclose (in a semi-circle). Pinch dough around the edges and seal by fluting or pressing with the tines of a fork. Fry in hot oil until golden brown and drain well in wire basket. Serve hot.
