Recipe - Singapore Curry Puffs

1 cup Allpurpose flour
1 Egg
2/3 cup Milk
2/3 cup Cold water
5 tablespoon Corn oil
1 Onion, chopped
8 ounce Lean ground bbef
2 Carrots, grated
1 Parsnip, grated
2 teaspoon Curry Powder
1 tablespoon Tomato paste
2 teaspoon Cornstarch
2/3 cup Beef stock
1 Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)

Sift flour into a bowl. Make a well in center and add egg. Gradually stir
in milk and beat well until smooth. Stir in cold water and beat well. Pour
batter into a pitcher.

Heat a little oil 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. Sook until underside is golden, then turn pancake
out of pan (do not cook other side). Repeat with remaining batter, adding
more oil pan each time, to make 8 pancakes.

Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add
tomato paste and mix well. Blend cornstarch with a little stock. Add
remaining stock to ground beef mixture and bring to a boil. Add cornstarch
mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.

Lay pancakes, cookedsides up, on a flat surface. Spread filling in a 2"
horizontal lines across center to within 11/2" 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 1 hour.

Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a
time, 23 minutes or until golden brown and heated through. Drain on paper
towels. Garnish with carrot strip, if desired, and serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini