Singapore Curry Puffs
Yield
8 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| ⅔ | cup |
milk
|
|
| ⅔ | cup |
water
cold |
|
| 5 | tablespoons |
corn oil
|
|
| 1 | each |
onions
chopped |
|
| 8 | ounces |
ground beef, lean
|
|
| 2 | each |
carrots
grated |
|
| 1 | each |
parsnips
grated |
*
|
| 2 | teaspoons |
curry powder
|
|
| 1 | tablespoon |
tomato paste
|
|
| 2 | teaspoons |
cornstarch
|
|
| ⅔ | cup |
beef stock
prefer veal stock if possible |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
carrots
strip, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
|
|
| 158 | ml |
milk
|
|
| 158 | ml |
water
cold |
|
| 75 | ml |
corn oil
|
|
| 1 | each |
onions
chopped |
|
| 231.2 | ml/g |
ground beef, lean
|
|
| 2 | each |
carrots
grated |
|
| 1 | each |
parsnips
grated |
*
|
| 1E+1 | ml |
curry powder
|
|
| 15 | ml |
tomato paste
|
|
| 1E+1 | ml |
cornstarch
|
|
| 158 | ml |
beef stock
prefer veal stock if possible |
|
| 1 | each |
eggs
beaten |
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1 | x |
carrots
strip, optional |
*
|
Directions
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.
Sook 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- ½" 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'F. (175'C.) or until a ½ inch bread cube browns in 40 seconds.
Fry folded pancakes, 4 at a time, 2 to 3 minutes or until golden brown and heated through.
Drain on paper towels.
Garnish with carrot strip, if desired, and serve hot.
