Directions: |
Directions:Filling
1. On medium heat add extra lean beef in a saucepan with garlic, ginger, black pepper, paprika, green chili paste, salt and lemon juice.
2. When the meat is cooked and all the liquid has evaporated, take it off the heat.
3. Add cilantro, garam masala and finely chopped onions.
4. Keep aside to prepare the Dough.
Dough
1. Prepare water dough by kneading flour with ghee and ice cold water a little a time on a clean flat surface until you have a soft pliable dough. You may or may not need all the water. If the dough is soft add flour on the surface. Knead until the gluten is well developed. Once the dough is perfectly developed, make a ball, cover with film and let it rest for 30 minutes.
2. Prepare a pliable soft oil dough using no water but just cold butter and flour. If the dough is too dry, add a little melted butter and knead until the dough is soft and smooth. Cover with a film and let it rest for 30 minutes.
3. Divide the water dough into 15 equal portions. Cover them with a wet towel or film to prevent from drying.
4. Divide the oil dough into 15 equal portions. Cover them with a wet towel or film to prevent them from drying.
5. Take a portion of the water dough and flatten it to form a disc.
6. Place a portion of the oil dough ball and place in the middle of the water dough disc and wrap it completely until it is covered tight and into the shape of a ball..
7. Repeat the process with the other pieces using both water and oil dough balls.
8. Let the dough balls stand for about 30 minutes.
9. Roll out each of the dough balls gently into a rectangular shape. Fold into 3 layers and turn it 90º and roll it out again into a rectangular shape.
10. Repeat the process twice for each of the rolls.
11. Roll again into a rectangular shape and this time roll it out like a swiss roll..
12.Keep aside for 20 minutes.
13. With a sharp knife cut each of the rolls into 2 pieces.
14. Roll out each of the pieces into a circular disc. Do not make them too thin,
15. Place a generous spoonful of the filling into the disc, fold it and seal the tightly edges with water. You can make them like the empanadas or use a fork to tighten the edges.
16. Heat oil in a wok and deep fry the curry puffs in canola oil. Ensure that the oil is not too hot or the pastry will cook from outside but not the inside.
17. An option would be to bake them in a preheated oven at 400º F. Baste the with an egg wash before putting the pastries in the oven.
17. Serve with salad and tomato chutney. |
This recipe for Beef Curry Puffs is from