- 150 GRAM FLOUR
- 100 GRAM BUTTER
- 3 EGGS
- 75 GRAM CHEESE, grated
- 1
ONION, chopped
- 2 CARROTS, chopped
- 200 GRAM MUSHROOMS, sliced
- 1 TBSP
MUSSAMAN CURRY PASTE
-
1 1/4 CUP MILK
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- 500 GRAM MINCED BEEF
- 2 ONIONS, chopped
- 2 CLOVES GARLIC, chopped
- 2 CHILI PEPPERS, chopped
- 10 OLIVES, halved
- 1 TBSP CAPERS
- 2 TBSP TOMATO PUREE
- 1 EGG, hard boiled and chopped
- 50 GRAM RAISINS
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Melt 75 gram butter in 1 cup of
water. Add 125 gram flour at once and stir it in. Allow to cool down for 10
minutes and stir in the eggs one by one and add the cheese. For the filling,
stir fry the onion, carrots and mushroom for three minutes; add the curry
paste and the remaining flour, fry 1 minute. Add the milk, bring to the boil
while stirring, simmer 2 minutes. Put the pastry in a round oven dish and pour
the filling in the middle. Bake 40 minutes at 200 degrees Celsius.
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Mix the beef with the tomato puree, onions, garlic, peppers, olives and capers.
Stir fry for 10 minutes, until all liquid has evaporated. Add the raisins, stir
fry two minutes more. Sprinkle with egg and decorate with an olive. Serve with
mashed potato.
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