*  Exported from  MasterCook  *
                           Singapore Curry Puffs
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
       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, 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.
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