Recipe - Sri Lanka Deep Fried Beef Fiiled Pasties

source
"A taste of Sri Lanka"
By Indra Jayasekera

PATTIES
225 g Flour
40 g Butter
1 Egg
One fourth teaspoon Salt
25 ml Lemon juice

FILLING
225 g Beef
50 g Onion
2 Chile, Green
1 Cardamom
1 Clove
1 Tomato
100 g Boiled potato
75 ml Oil
Curry leaf sprigs
One fourth teaspoon Salt
One fourth teaspoon Pepper, black
1 teaspoon Coriander
1 teaspoon Chile powder
One half teaspoon Cumin
1 teaspoon Vinegar
One half Lime, juice of
50 ml Coconut milk, thick
1 l Oil

=========================== Directions ========================

Sift the flour into a bowl and rub in the butter. Separate the egg
and add the yolk to the flour along with the salt and lemon juice. Mix in
sufficient water to make a stiff dough, knead well and put on one side for
30 minutes. Mince the beef, chop the onion and chile, crush the cardamom
and clove, dice the tomato and cube the potato. Heat the oil, add the onion
and curry leaves and fry until the onion turns light brown. Add minced
beef, chile, cardamom, clove salt pepper, coriander powder, chile powder,
cumin vinegar and stir fry for 5 minutes. Add the tomato and potato and
cook for a further 3 minutes.

Pour in the coconut milk, bring to the boil and simmer for 5 minutes Add
lime juice. Remove from the heat and allow to cool slightly. Roll out the
pastry on a lightly floured board and, using a pastry cutter, cut circles
in the dough Beat the egg white. Place a little beef mixture in the centre
of each pastry circle, apply the beaten egg white to the edges and fold
patty in two. Seal the edges and deep fry until golden brown. Drain well.

ISBN 962 224 010 0

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