By Nat Da Brat on May 20, 2005
"If preferred, replace beef with chicken or lamb."
Serving Size: 1 (2014 g)
Servings Per Recipe: 1
"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. "