Singapore Curry Puffs



For the pancakes:

For the filling:


For the pancakes:

Sift the flour into a bowl.

Make a well in the center and add the egg. Gradually stir in the milk and beat well until smooth.

Stir in cold water and mix well. Pour the batter into a pitcher, set aside.

Heat a little oil in a small skillet and pour off excess. Pour a little batter into the skillet, swirling to spread the batter evenly over the bottom to make a thin coating.

Fry until 1 side is golden brown, then flip over.

Repeat the process with the rest of the batter, adding more oil to the skillet each time, make 8 pancakes.

For the filling:

Heat 2 tbs oil in a wok, add the onions, parsnip and curry powder. Cook gently for 5 minutes stirring constantly.

Add the tomato paste and mix well. Blend the cornstarch with a little stock.

Add the remaining stock, the ground beef and bring it to a boil.

Add the cornstarch mixture and cook 2 minutes stirring constantly.

Simmer the mixture for 10 minutes.

Lay pancakes, cooked sides up, on a flat surface. Spread a spoon of filling leaving some border.

Brush with egg and fold the pancakes in half.

Chill for abour 1 hour.

Fry the pancakes 4 at a time in a deep fryer for 2-3 minutes or until golden brown and heated through

Drain off the excess of fat on paper towels. Serve garnished with carrot strips if desired.