Now, let’s try something a bit more complicated, I would suggest doing this in a weekend because it takes a bit more time. Also, I myself am not a big fan of dough (making dough, that is, not eating!). When I did this recipe, I bought ready made dough which was already rolled, I just cat it into pieces. But you have the whole recipe including the dough. (I wrote many times the word “dough” in this small intro, I know…)
Filling
- 500 g minced beef (or pork)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp curry powder
- 1/2 tsp allspice
- 1/2 tsp paprika
- 1 tsp thyme
- 1/2 tsp black pepper
- 1 tbsp tomato purée
- 100 ml water/stock
- 1 tsp brown sugar
- 1 tsp soy or Worcestershire
- 1 spring onion, sliced
- salt to taste
Method
Sauté onion/garlic 2–3 min; brown mince. Add spices, thyme, tomato purée, soy and sugar; add water and simmer 5–7 min until moist but not wet. Stir in spring onion. Cool.
Pastry
- 350 g flour
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp salt
- 175 g cold butter
- 90–110 ml cold water
Method
Rub butter into dry to sandy crumbs. Add cold water just to bring together. Rest 20 min in fridge.
Assemble and Bake
- Roll to 3 mm. Cut 12–14 cm circles.
- Place 2–3 tbsp filling on one half; fold and crimp edges.
- Brush with beaten egg (optional).
- Bake 200 °C for 22–25 min until golden.
- Serve with lime wedges and a little chilli sauce.
Notes
Freezer friendly: freeze unbaked patties and bake from frozen, adding 3–5 minutes. For extra flake, use half butter + half shortening.
Lambros' kitchen travellog 