Author: Monica Ming
This is my mother's recipe. She makes these meat pastries during winter. Usually November, December, or January.
Ingredients:
Pastry puff dough (store bought is fine as well)
1 lb ground chicken or beef or tofu
2 taros or potatoes (shredded)
2 tbsp curry powder
2 tbsp of coconut powder
1 tbsp chicken bouillon or vegetable bouillon
1 onions (diced)
6 cloves of garlic (minced)
2 eggs
1/2 stick of butter
Tools:
Large mixing bowl
Instructions:
In a large mixing bowl, combine ground meat, taro, curry powder, ginger, onions, garlic, salt, pepper, and chicken bouillon.
Roll out pastry puff dough. Cut into squares.
Place about one tablespoon of meat mixture onto a square of pastry puff to form a triangle.
Seal pastry puff with egg.
Mix egg and melted butter together.
Fry or bake pastry. If baking, brush with butter and egg mixture. If frying, no need to add butter and egg mixture.
Pastry Puff Dough (recipe by Nick Malgieri from Food Network)
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