Indian Beef Pasties!!!!!!!

Cornish Pasties..... Who doesn't love them in England especially, i love them allot so i decided am going to make them in Indian style and yes they will be a alternative to samosas.

I will give step to step instructions from the pastry to the filling. Lets start with the ingredients...

INGREDIENTS; For The Pastry:

• 100ml Water
• 75grms of Butter
• 225grms of Plain flour
• 1/2 tsp Turmeric
• 1 egg
• Pinch of salt
• Pinch of chilli powder

For The Filling:

• 1 yellow onion chopped
• 1 tsp of grated ginger
• 2 cloves of garlic grated
• 200grms of Beef.... You could use lamb if you prefer.
• 1tsp of Worcestershire sauce
• 1tsp of Coriander powder
• 1tsp cumin seeds grounded
  
• 1tsp of mustard seeds grounded
  
• 1tbsp of tomato paste
• 1tsp of mustard paste
• 1 small cup of peas
  
• mint.

OK so now all the ingredients are done so lets start with the cooking process.
So first we will start with the pastry.

Pastry:
Step 1... First take the water and the butter and put them together in a pan to boil. Yes is going to be a hot pastry.

Step 2... Sift the flour, turmeric, chilli powder and the salt in to a bowl and then make a small well in the middle of the bowl. Beat the egg and slowly add inside the well. Do not mix yet.

Step 3... Once the butter has melted and the water has come to a boil remove it immediately from the heat making sure the water does not evaporate from the butter. Pour it in the well and then start mixing. Once the pastry has come together spread it out on a plate to cool and the put in the fridge for 20-30mins.

Now the pastry is done so while the pastry is chilling in the fridge let start with the filling because the filling also needs to cool down before putting them in the pastry.

The Filling:
Step 1... In a pan saute the onions garlic and ginger, add the salt and pepper.

Step 2... Once the onions have browned add the beef into the pan and cook until meat is brown.

Step 3... Now add the Worcestershire sauce, coriander powder, cumin, mustard seeds, tomato paste and the mustard paste in the meat and stir.

Step 4... Once meat is cooked put in the peas and mint. Once finished cooking leave to cool.

So that's the filling done now the easy bit making the pasties.

Making the pasties:

Once the pastry has been cooled roll the pastry with flour, when you have rolled the pastry make sure you brush off the excess flour.

The pastry should be about 2mm thick.

Make round circles out the pastry and some filling on one half and fold it up and seal with beaten egg then once folded folk the edges and and brush beaten egg on the top.

Put them in a hot oven for about 12-30mins.

Done........

Now enjoy them on there own or with your favorite sauce. Its a real treat and like i say

"YUMMY IN MY TUMMY"