Mutton Patties or Mutton Curry Puffs
A short eat, snack and an appetizer this is delicious to eat and usually served at afternoon tea.
Plain flour 200 Gms
Baking powder 1 pinch
Lamb or mutton 200 g ms- boneless
Onions 2 medium
Curry powder ½ tablespoons
Potato 100 Gms
Salt to taste
Oil for frying
Two parts in the making - Dough and the filling
Mix flour and butter, baking powder and salt well in a mixer add water little by little to make the dough soft and pliable.
Set aside for 20 minutes.
Make the filling:
Peel, wash and cut the potatoes into small pieces and boil them in water. Once boiled, drain and mash coarsely.
Cut meat into very small pieces, dice onions.
Fry in little oil the diced onions until golden.
Add lamb pieces, salt, curry powder and cover and cook in low fire occasionally stirring until well cooked.
Taste the meat and add salt as necessary and then stir in the mashed potatoes to make a good mixture.
On a floured chopping board, roll this pastry and cut out round discs of about 10 cm diameters.
Place each disc in the palm of the hand and brush the edges with water or beaten white of egg and place sufficient meat mixture in the centre.
Fold over the flaps and press the edges of the dough disc together to seal firmly to form a semi lunar shape.
Press the edges with a fork to get a serrated edge.
Deep fry this on both sides in hot oil until golden brown. Drain and remove.
Serve on its own or with Tomato ketchup or chilli sauce.