Afternoon tea is a daily routine adopted by the Eurasians from the British tradition of teatime and snacks are prominently featured. One of those famous snacks is the Curry Puffs. It is a small pie consisting of specialised curry with beef or chicken and potatoes in a deep-fried pastry shell. Curry Puffs can be baked instead of deep fried but please do remember to brush curry puffs with an egg wash before baking for a nice golden brown color.

Ingredients for Pastry
2 cups FlourFlour

1 tsp Salt
1 tsp Baking Soda
3 tbsp GheeClarified Butter
Made by simmering unsalted butter in a large pot, until its water has boiled off and its protein has settled to the bottom. It is then spooned off, taking care not to disturb the milk solids on the bottom of the pan.
1 EggEgg
, lightly beaten
Water

Ingredients for Meat filling
1 lb lean Beef, minced or chopped (may be substituted with Chicken)
6 oz PotatoesPotatoes
, finely diced
3 OnionsOnions
, finely chopped
3 tbsp Curry PowderCurry Powder

1-2 tbsp Chili PowderChili Powder

1 tbsp Worcestershire Sauce
1 tbsp Soy Sauce
1 tbsp Vegetable Oil
1 cup Water
Salt and Pepper to taste

1. Sieve together flour, salt and baking soda
2. Using your fingers, rub ghee [clarified butter] into the sifted flour until it resembles fine crumbs
3. Mix egg in, add water gradually, press into a ball
4. Knead dough by pushing away, using the heel of your hand till smooth
5. On a floured surface, roll out dough, cut into rounds 3 inch in diameter
6. Flatten each round with a rolling pin, fill with a tablespoonful of beef & potato filling
7. In a small bowl, add 2-3 tsp water to the beaten egg
8. Fold over in half, pinch along the edges to seal, using a little egg wash if necessary to seal
9. Brush the tops of each curry puff with the egg wash
10. Preheat oven to 350F degrees oven. Bake curry puffs until light golden brown, about 20-30 mins
11. Serve hot or at room temperature

Ingredients
600g beef topside, cubed

Grind together:
4 tbsp Chilli Boh
7 ShallotsShallots

5 cloves GarlicGarlic

4cm piece GingerGinger

2 Large OnionsLarge Onions

4 stalks Lemon GrassLemon Grass
, Finely Sliced
3cm piece GalangalGalangal
A close relative of ginger, galangal is an important and popular ingredient in the foods of Indonesia and Southeast Asia. The flavor is similar to ginger, but more flowery and intense.
1 tbsp Cumin PowderCumin Powder

1 tbsp Fennel PowderFennel Powder

1 litre Coconut MilkCoconut Milk

1 litre Water
1/2 cup Toasted Grated Coconut (Kerisik)Toasted Grated Coconut

1 tbsp finely-shredded Lime LeavesLime Leaves


Seasoning:
1 tsp Salt (to taste)
1 tsp Brown Sugar (to taste)

Directions
1. Combine beef, coconut milk, water and ground ingredients in a deep saucepan.

2. Simmer over low heat for one and a half to two hours until beef turns tender.

3. Add Kerisik and continue to cook until the gravy turns thick and dry.

4. Add seasoning and Daun Limau.

5. Cook until beef is almost dry.