Deep Fried Indian Pastries

Deep Fried Indian Pastries

Deep Fried Indian Pastries


2 tablespoons butter or margarine
1 tablespoon shortening
2 cups all.purpose flour
1/2 teaspoon salt
1 egg yolk
1/2 cup cold water

Cut margarine and shortening into flour and salt until mixture resembles fine crumbs; stir in egg yolk. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl. Gather pastry into a ball; knead on lightly floured cloth.covered board until smooth, about 1 minute.

1 lb. ground lamb or beef
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon pepper
Vegetable oil

Cook and stir lamb or beef, onion and garlic in 10.inch skillet until meat is light brown; drain. Stir in salt, coriander, cumin, ginger and pepper. Cool. Divide pastry into fourths. Cover with damp towel to prevent drying. Roll one fourth into 12.inch circle (dough will be springy and may be slightly difficult to roll).

Cut into 4.inch circles; cut circles into halves. Moisten edges with water. Place 1 teaspoon filling on each half circle. Fold pastry over filling to form triangle. Press edges to seal securely. Repeat with remaining pastry.

Heat 1 to 1 1/2 inches of oil to 375oF. Fry about 5
pastries at a time until light brown, turning 2 or 3
times, 3 to 4 minutes; drain. Keep warm in a
200oF oven.
Serve warm with chutney.
Makes about 60 pastries.