INGREDIENTS

INSTRUCTIONS

Filling: 225 g beef 50 g onion 2 green chillies 1 cardamom I clove I tomato
100 g boiled potato 75 ml oil sprig curry leaves 1/4 teaspoon salt 1/4
teaspoon black pepper I teaspoon coriander I teaspoon chilli powder 1/2
teaspoon cumin I teaspoon vinegar juice 1/2 lime 50 ml thick coconut milk 1
litre oil
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 chilli, 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,  chilli,  cardamom, clove salt pepper, coriander powder, chilli
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.
From: "A taste of Sri Lanka" by Indra Jayasekera, ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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