I was cleaning out my freezer and made the awesome discovery of a box of these frozen from a couple of months ago. Yay. Suffice it to say, these spicy, delicious morsels freeze really well. They’re a labour of love but amazingly worth it.
For the pastry
- 500g flour
- ½ cup butter cold chopped
- ½ lime juiced
- ice cold water
- egg yolk
- extra flour for dusting
For the filling
- 250g (1/2 lb) beef/pork mince
- 1/2 small onion chopped finely
- 1 clove garlic finely chopped
- 4-5 curry leaves
- 1/2 tbsp. chilli flakes
- 1/2 tsp. curry powder (roasted)
- 1/2 tsp. cumin seeds
- ½ tsp. turmeric
- salt and pepper to taste
- 1 medium potatoes parboiled and chopped into small cubes
- oil for deep frying
In a medium fry pan (skillet) place the mince and fry until golden. Add the spices. When the mince is brown add the onions, garlic and curry leaves. Fry until the onion is soft and add the potatoes. Cook until the potatoes are cooked through and have a bit of colour. Leave the mixture to cool.
In the meantime. Place the flour in the bowl of your stand mixer (or food processor)and add the butter. Mix slowly until the mixture resembles bread crumbs. Add the lime juice and egg yolk and mix well. Now add the ice cold water a little at a time until the dough comes together. Knead for a few minutes until the dough is smooth. Leave the dough to rest for about 15 minutes.
Roll the dough till it’s about 1/4cm or 1/8inch of an inch thick. Use plenty of flour to keep it from sticking or use baking paper on your bench top. Using a pastry cutter or cup, cut circles from the dough. My circles were about 4 inches/10cm
Using a single circle at a time, place a tsp. of filling onto one half of the circle, keeping close to the middle. Brush egg white (or water if you prefer) along the edge and fold the pastry over, making a little crescent.
Now use a fork to press along the edges.
Deep fry the patties in hot oil until golden brown and crisp on the outside.
Drain well and serve with plenty of tomato or chilli sauce.