Filling: 225 g beef 50 g onion 2 green chillies 1 cardamom I clove I tomato 100 g boiled potato 75 ml oil sprig curry leaves 1/4 teaspoon salt 1/4 teaspoon black pepper I teaspoon coriander I teaspoon chilli powder 1/2 teaspoon cumin I teaspoon vinegar juice 1/2 lime 50 ml thick coconut milk 1 litre oil

Sift the flour into a bowl and rub in the butter. Separate the egg and add the yolk to the flour along with the salt and lemon juice. Mix in sufficient water to make a stiff dough, knead well and put on one side for 30 minutes. Mince the beef, chop the onion and chilli, crush the cardamom and clove, dice the tomato and cube the potato. Heat the oil, add the onion and curry leaves and fry until the onion turns light brown. Add minced beef, chilli, cardamom, clove salt pepper, coriander powder, chilli powder, cumin vinegar and stir fry for 5 minutes. Add the tomato and potato and cook for a further 3 minutes.

Pour in the coconut milk, bring to the boil and simmer for 5 minutes Add lime juice. Remove from the heat and allow to cool slightly. Roll out the pastry on a lightly floured board and, using a pastry cutter, cut circles in the dough Beat the egg white. Place a little beef mixture in the centre of each pastry circle, apply the beaten egg white to the edges and fold patty in two. Seal the edges and deep fry until golden brown. Drain well.