Singapore curry puffs

Yield: 8 Servings

Ingredients:

1 c All-purpose flour
1 Egg
2/3 c Milk
2/3 c Cold water
5 tb Corn oil
1 Onion chopped
8 oz Lean ground bbef
2 Carrots grated
1 Parsnip grated
2 ts Curry Powder
1 tb Tomato paste
2 ts Cornstarch
2/3 c Beef stock
1 Egg

Instructions:

beaten Vegetable oil 4 deep frying Carrot strip (opt) 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 1-1/2" 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'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.