Singapore Curry Puffs

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.