Kerala x Britain
Kerala beef pepper fry pasty
A miner's lunch with a Malabar pepper kick.
120 minTime
32 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original711kcalsame
32 gproteinsame
4 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rub the butter into the maida with 1 tsp salt until it looks like breadcrumbs. Add the cold water and press into a dough. Wrap and chill 30 minutes.
- 2Pressure cook the beef with the turmeric, half the pepper, 1/2 tsp salt and 60 ml water for 4 whistles on medium heat. Let the pressure release naturally.
- 3Boil the potato dice in salted water 5 minutes and drain.
- 4Heat the coconut oil on medium heat. Fry the onion, ginger, garlic, chilli and curry leaves 8 minutes. Add the beef, coriander, garam masala and the remaining pepper and salt and fry 10 minutes. Fold in the potato and cool.
- 5Heat the oven to 200°C. Roll the dough 3 mm thick and cut six 18 cm rounds. Spoon filling onto one half, fold over and crimp the edge with your fingers.
- 6Brush with egg, cut a small slit in each and bake in the oven at 200°C for 30 to 35 minutes.
Serve it like this
Cut one pasty in half on the diagonal to show the dark filling, stand it against the other half and add a curl of onion salad and a lemon wedge.
