I have been so busy preparing for a trunk show that is happening this weekend to coincide for Mothers Day that I haven’t had time to post this recipe let alone get to it. Basically I have been hanging out in my sewing room and trying to make all the stock for the show therefore it has been difficult to take on such a recipe as patties. I did the recipe in a couple of stages so I could break the times up a bit as it is very time consuming!
Anyway as it turns out the Sri Lankan recipes I had planned to do this week are really time suckers and with my schedule – which is over tomorrow as I have the trunk show where I will be selling scarves like these I can start getting back on track again! So here is the recipe for Sri Lankan Patties which we had for dinner last night with a chick pea salad with a tahini mayo dressing – yum, just perfect for a warm summer evening.
Sri Lankan Patties
(Makes 20 or so)
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| Tasty Pattie morsels with Thai sweet chilli saucer |
Dough
450g (1lb) flour
100g (4ozs) margarine
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
1 egg beaten with a little water
Fillings
1/2 lb potatoes boiled and skins removed
1 can salmon (substitute 1/2 lb leeks and/or carrots for vegetarian version)
1 onion chopped
1tbsp vegetable oil
1/2 tsp curry powder
1/2 tsp chillie powder
sprig of curry leaves (optional)
lemon zest
salt
pepper
Make the Dough
Mix dry ingredients together in a bowl. Cut in the margarine and rub in the dry ingredients. Add beaten egg and enough water to form a firm dough. Rest the pastry in the fridge for about half an hour before rolling out.
Make filling (vegetarian version)
1. Boil and mash the potatoes and allow to cool. Finely chop the leeks and carrots.
2. Stir fry the onion in a pan till soft, add the curry and chillie powder fry a minute or two then add the vegetables and stir fry for a few more minutes.
3. Add the mashed potatoes and salt and pepper to taste. Set aside.
Make filling (for fish recipe)
1. Boil and mash the potatoes and allow to cool. Flake the salmon.
2. Stir fry the onion in a pan till soft, add the curry and chillie powder fry a minute or two then add the fish and stir fry for a few more minutes.
3. Add the mashed potatoes and salt and pepper to taste. Set aside.
Make the patties
Roll out pastry, cut into rounds with a cookie cutter or the tin of a condensed milk can. Place a teaspoon of patty curry in the centre. Brush with egg white around the edge. Fold in half and seal the edges with a fork. Deep fry in hot oil and drain on brown paper.
* Note as a pastry maker I would rather use butter next time for a flakier pastry and in regard to deep frying them – that is great though I will try baking them next time by brushing them with oil and baking at 350 degrees to see what the difference is. This is a very time consuming recipe and to do it in stages was a good thing for me but it is important to set aside time to get it done in one. Still they were yummy and not too bad for my first attempt.
Chick Pea Salad
Lettuce
1/2 cup Chick Peas
1 Tomato
Mint
plus any other seasonal salad items that take your fancy
Dressing
Tahini
Canola Mayonaise
Water
Olive Oil
Sale and Pepper to taste
1. Mix it all together in a big bowl and serve with the patties and a bit of sweet chilli sauce.
poppypeach 