Singapore Curry Puffs
Ingredients:
1 c All-purpose flour
1 Egg
2/3 c Milk
2/3 c Cold water
5 tb Corn oil
1 Onion, chopped
8 oz Lean ground bbef
2 Carrots, grated
1 Parsnip, grated
2 ts Curry Powder
1 tb Tomato paste
2 ts Cornstarch
2/3 c Beef stock
1 Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)
Instructions:
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, cooked-sides up, on a flat surface. Spread filling
in a 2" horizontal lines across center to within 1-1/2" 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, 2-3 minutes or until golden brown and heated through. Drain on paper
towels. Garnish with carrot strip, if desired, and serve hot.
