Curry Patties

This is one of these dishes that I remember eating as a young girl whenever we went to cocktail parties with my parents. They are small patties that you can eat with your fingers.


Ingredients for the dough:

• 100 ml oil
• 100 ml melted lard
• 200 ml water
• 1 tsp salt
  
• Flour, as needed (about 450gr)

For the curry stuffing:

• 150gr minced meat
• 1 onion, chopped
• 2 tbsp curry powder
• 1 tbsp grated coconut
  
• salt and pepper
  

Prepare the dough:
Pour the oil, lard and water into a bowl, add a good teaspoon of salt and then slowly add the flour, mixing it in with a fork first and then using your hands, until it becomes a smooth dough.
Cover in cling film and refrigerate for at least 30 minutes.

Prepare the stuffing:
Fry the onion for 5 minutes in 1 tbsp butter, add the curry powder and grated coconut. Cook for one minute and add the meat, separating it with a fork. Let the meat cook for around 6-7 minutes, taste if it needs more seasoning. Turn the heat off and pour the curry mix into a bowl. Let it cool down completely.

Assemble the patties: turn on the oven to 180ºC
Roll out the pastry to a thickness of about 3mm. Cut out as many 15cm diameter circles as possible, it should yield about 25-30 patties. Reserve them on a board.
Now take a circle of pastry in one hand and fill with a dessertspoonful of curry. Close the patty by pinching the sides. Repeat the process until all the meat is finished. Put the patties on an ovenproof tray, bake for 35 minutes until browned.

NOTE: any leftover pastry makes a delicious 'torta' that can be eaten for breakfast topped with jam or sugar.
Roll out the leftover pastry, cut it into circles or any shape. Fry in a little oil, on a hot pan for a few minutes on each side. They will puff up slightly.