Golden yellow crisp fried pastry puff with a steak filling
500ml cake flour
10ml baking powder
5ml garlic salt
60ml melted butter
2ml egg yellow food colouring
100ml warm milk (enough to make a soft dough)
Sift all dry ingredients twice into a bowl. To 100ml warm milk add melted butter and egg yellow. Stir well and add to flour, forming a soft dough. Use more milk if necessary. Knead dough on a smooth surface until soft and glossy. Place in a greased bowl and let rest for 15-20mins. Meanwhile prepare filling.
500g steak, cut into thin, small pieces
15ml ginger and garlic paste
15ml fine coriander powder
10ml garam masala
5ml fine mustard powder
Salt to taste
2 egg whites, beaten (for sealing pastries)
Method for steak
Melt margarine and add meat, stir-frying for 5-8mins. Add a little water and cook for 2-5mins. Add all spices and cook till done and meat is soft. Leave to cool.
Roll pastry into a large sausage. Cut sausage into 3 pieces. Roll into a round ball and let rest. Roll each ball into a rectangle and cut into rounds with the desired cookie cutter size. Place filling on one half. Brush edges with beaten egg white. Fold the other half of pastry over and seal well. Place on greaseproof paper sprayed with Spray & Cook. Continue with the rest of pastry and filling. Cover with a damp cloth.
Using off-cuts: Bring pieces of pastry together neatly, press on to surface and roll out to straighten. Cut with cutter and proceed as normal.
Enough oil for deep frying
Serve with a fresh salad, chutney or a dip.
NB: This recipe is suitable for freezing.