Prep 30 mins
Cook 30 mins
If preferred, replace beef with chicken or lamb.
- 29.58 ml olive oil
- 2 onions (finely chopped)
- 5 garlic cloves (finely chopped)
- 453.59 g ground beef (lean)
- 14.79 ml curry powder
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 118.29 ml dry breadcrumbs
- 118.29 ml chicken stock or 118.29 ml water
- 2 green onions (finely chopped)
- pastry dough
- 500 g plain flour
- 2.46 ml turmeric
- 1.23 ml salt
- 200 g shortening (cold,diced) or 200 g butter (cold,diced)
- 59.14 ml ice water (lightly beaten) or 0 1 egg (lightly beaten)
- Heat oil in large heavy pan.
- Add onions and garlic.
- Cook, stirring till onion wilts.
- Add ground meat.
- Cook, stirring until meat is browned.
- Sprinkle with curry powder, salt and pepper.
- Cook about 5 minutes.
- Stir in breadcrumbs and stock or water. Cook, stirring often, about 20 minutes. Mixture should be thick but not dry.
- Stir in green onions.
- Remove from heat and leave to cool.
- Make pastry by combining flour with turmeric and salt.
- Rub in butter or shortening until crumbly.
- Add water and gather into a ball.
- Roll out to about 1/4" thickness and cut into 4" diameter circles.
- Gather remaining dough together and lightly cut out again.
- Place about 1 Tbsp filling on each circle. Brush edges with lightly beaten egg, fold over and seal.
- Preheat oven to 400°F
- Place patties on baking trays lined with aluminum foil.
- Brush lightly with remaining lightly beaten egg.
- Bake 25 to 30 till golden brown.
Very good however, the pastry did not turn out well with this recipe. It would not roll out. The next time I made these here is the pastry recipe I used: â€¢ 2 cups all-purpose flour â€¢ 1 tsp turmeric â€¢ 1/2 teaspoons curry powder â€¢ 1 dash salt â€¢ 1/4 cup margarine â€¢ 1/4 cup shortening â€¢ 1/3 cup water Stir in water until mixture forms a ball. Shape into a log, and slice into 10 equal sections. Roll each section into a six inch circle. Cover with a damp cloth. Otherwise,meat was great and we really enjoyed them.
This is for the meat filling only since I did not use the pastry. I decided to make a quick meal of this by placing the filling between 2 slices of DH homemade white bread and toasting it in a sandwich/jaffle maker. The meat was wonderful. I added just a few flakes of red pepper to give it a little kick. I used home made white breadcrumbs w/0 seasoning that I made by toasting a few slices of DH's bread and grinding them in a food processor. I also added a 1/2 tsp of chicken boullion to the meat mixture just b4 adding the water figuring this would work as chicken stock. Even DH loved these and he claims not to like curry powder. He ate 3 sandwiches and wanted another but there was none left. I filled the sandwiches with 2-3 heaping tablespoons each and got 6 total. These reminded me of the beef patties I used to get as a kid living in NY, which is exactly what I was looking for. It is important to cook this for the 20 minutes after adding the breadcrumbs and liquid since this is when the flavors really come together. I made the mistake of tasting too soon, and while I was not dissapointed, it just wasn't ready yet. I served these with pickles and plantain chips. We will be making these often. When I do make the pastry I will come back and update my review. Thanks for posting this. It was a great dinner.