Singapore Curry Puffs
Serving Size : 8
Date: 23 Nov 2005 14:19:30 GMT
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1 cup all-purpose flour
1 egg
2/3 cup milk
2/3 cup cold water
5 Tbsp. corn oil
1 onion, chopped
8 oz lean ground beef
2 carrots, grated
1 parsnip, grated
2 tsp curry powder
1 Tbsp. tomato paste
2 tsp. cornstarch
2/3 cup beef stock
1 egg, beaten
carrot strip (opt)
vegetable oil for deep frying

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. Cook 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 degrees 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.

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