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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Malaysia and Singapore's version of the empanada Ingredients:
1 cup flour, sifted |
2 eggs (set 1 aside and beat lightly) |
2/3 cup milk |
2/3 cup cold water |
5 tablespoons corn oil, plus extra |
corn oil, for deep frying |
1 medium red onion, chopped |
8 ounces ground beef |
2 carrots, grated |
1 parsnip, grated |
1 tablespoon tomato paste |
2 teaspoons curry powder |
1 teaspoon cornstarch |
2/3 cup beef stock |
Directions:
1. Add flour to a bowl, make a hole in the middle and add egg.
2. Gradually stir in milk and beat well until smooth.
3. Stir in cold water and beat well.
4. Pour batter into a container, set aside.
5. Heat in a small skillet and pour off excess.
6. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating.
7. Fry until 1 side is golden brown then flip over to do the same.
8. Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.
9. For the filling, heat 2 tablespoons oil in a saucepan adding onions, parsnip and curry powder.
10. Saute for 5 minutes, stirring constantly.
11. Add tomato paste and mix well.
12. Blend cornstarch with a little stock and add remaining stock to ground beef mixture and bring to a boil.
13. Add corn starch mixture and cook 2 minutes, stirring constantly.
14. Simmer mixture 10 minutes.
15. Lay pancakes, cooked-sides up, on a flat surface.
16. Spread filling in 2 horizontal lines across center to within 1-1/2 of side edges.
17. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling.
18. Brush with egg and fold pancakes in half.
19. Chill for about 1 hour.
20. Half fill a deep fat fryer or saucepan with oil.
21. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through.
22. Drain on paper towel.
23. Serve and garnish with carrot strips if desired.
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