Sri Lankan Patties



For the dough:

For the filling:


For the dough:

On a clean surface place flour in a circle with a hole in the center.  Add egg and butter into hole and start bringing flour from the outside to mix into the egg and butter in the middle.

Add  water as needed to form dough. Then without  kneading the dough, but folding air into the dough.  You want a light pastry so to get this texture it's important to create some air in the dough.  Fold the dough towards the center from all four sides and gently press down.  Repeat for 3-5 minutes. 

Allow dough to rest in fridge for 10-20 minutes before proceeding.  Wrap dough in plastic wrap to keep from getting dry. Next comes the rolling.  Divide the dough into half and lightly flour the rolling surface.  Roll dough into 1/2 a cm  thick.  Then take a biscuit cutter or even a thin lipped glass and cut desired size circles.

Cut out all the dough then fill the center with enough filling to fill the Pattie,  but still fold over and press down the edges.  You do not want to over fill the Pattie so it over stretches the dough and it rips.   Seal the edges and brush all the patties with an eggwash (made from one egg, some milk and a tsp brown sugar). 

Make all the Patties before proceeding to bake them. On a previously pre heated oven at 180°C bake the patties for 40 minutes or until golden brown.

For the filling:

Prior to making your filling boil your potatoes and coarsely mash them. Then saute your ground meat with the onion,  garlic, chilies, ginger curry leaves and carrots.  Once the meat is cooked, add powdered spices and saute for another minute.

Then add your soy sauce, vinegar, mint leaves and salt and pepper to taste. Make sure the filling is well smashed (avoid large pieces) and combined so it will be easy to fill the pastries.

Allow the filling to cool down before proceeding to fill the patties.