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- 1 1/2 cup plain flour (pastry)
- 1/2 cup water (pastry)
- 2 Tbls vegetable oil or ghee (pastry)
- 500 g beef mince (you could use any kind really) (filling)
- 1 x medium onion (filling)
- 2 cloves garlic (filling)
- 1 x small knob of ginger (filling)
- 1 x red chili (filling)
- 3 tspn ground coriander (filling)
- 2 tspn ground cumin (filling)
- 2 tspn ground turmeric (filling)
- 2 Tbls soy sauce (filling)
- 2 x eggs (filling)
- 1 cup bean shoots (i had none) (filling)
For the dough, combine oil/ghee and flour in a bowl, mix and gradually add water until you form a smooth but firm dough. Don’t add all the water at once as you might not need it all (I didn’t). Set the dough aside to rest in the bowl covering with a damp tea towel for at least half an hour (make the filling while you wait).
Tip: It says to rest in a warm area and it was a cold night so I turned my oven on the lowest temp briefly to mimic a hot day, turned it off and left the bowl in there with the door shut while I made the filling. Worked a treat!
For the filling, finely chop onion, garlic, chili and ginger and sweat in vegetable oil, add mince and saute breaking up the pieces until browned. Add ground spices, soy, salt and pepper and toss through. Set aside.
Cut pastry dough in to 4 even portions and lightly oil each portion, roll each piece out as thin as you can and stretch out further if necessary. You want it nearly as thin as filo, don’t worry if there are some small holes either, just patch them up.
Crack eggs in to a bowl and beat, set aside.
Place pastry sheet in a hot oiled low sided pan (grill, crepe or just a large frying pan will do) and pile with a quarter of the mince mixture and pour on a quarter of the egg. Fold it up like an envelope and fry for 1-2mins on the first side and a 3-4 on the next.
Cut in half an enjoy with a side salad or on its own with a cold beer!