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| What You Need: |
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6 fresh hot chilies, each about 4 inches long, stemmed and seeded
A 1-inch piece of fresh ginger root, scraped and coarsely chopped
2 medium-sized garlic cloves, peeled
2 tablespoons butter
2 tablespoons finely chopped onions
½ pound lean ground beef, preferably top round
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon ground coriander
½ teaspoon salt
2 tablespoons strained fresh lime juice
2 tablespoons finely grated fresh coconut
A doubled recipe of short-crust pastry dough, chilled for 1 hour
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| How To Cook: |
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1. Preheat the oven to 375°F. Put the chilies, ginger and garlic through the finest blade of a meat grinder. Or combine the chilies, ginger root and garlic on a cutting board and, with a cleaver or large, sharp knife, chop them together as finely as possible.
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2. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat. When the foam begins to subside, drop in the onions and, stirring frequently, cook for about 3 minutes, until they are soft and transparent but not brown.
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3. Stir in the chilies, ginger and garlic, and simmer for 2 or 3 minutes. Then add the ground beef, mashing it with the back of a spoon to break up any lumps.
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4. When no traces of pink remain in the meat, stir in the turmeric, cumin, coriander, salt, lime juice and coconut. Remove the pan from the heat and taste for seasoning.
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5. Divide the pastry dough into two equal parts. On a lightly floured surface, roll out half the dough into a circle about 1/8 inch thick, and with a cookie cutter or the rim of a glass, cut it into 2½ -inch rounds.
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6. Gather the scraps together into a ball, roll out into another circle and cut out rounds as before. For each curry puff, place 1 teaspoon of the beef mixture in the center of a round of dough.
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7. Moisten the edges with a finger dipped in water, and fold the round in half over the filling, then turn the ends slightly toward each other to make a pastry crescent enclosing the filling completely.
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8. Gently press all the edges together with your fingertips. Roll, cut, fill and shape the remaining pastry in a similar fashion. As each curry puff is finished set it aside on a plate.
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9. Arrange the curry puffs about an inch apart on 2 large ungreased baking sheets and bake in the middle of the oven for 25 to 30 minutes, or until they are golden brown. Serve hot or at room temperature.
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To Make: about 3 dozen 2½ -inch-long crescents
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