I love small hand held appetizers/pastries. Growing up, this particular pastry was made for special occasions, or really when my mom really felt like it.
You can get these anywhere in Sri Lanka. Traditionally they’re fried, but we tend to bake them in the oven for a lighter option. And they’re very versatile in what you can stuff them too! Any kind of meat, fish, or vegetarian option (mostly potatoes), work really well. These pasties are sure to be something you’ll enjoy as well!
- 250 grams of flour (about 2 cups)
- 100 grams butter (just under 1/2 cup)
- 1 cup water, as needed (may not use all of it)
- salt, to taste
- 4 sweet potatoes, in small cubes (~1-1.5 cm cubes)
- 2 lbs ground meat, flaked fish or other vegetarian options (chickpeas, beans, or just more potatoes)
- half an onion, finely diced
- 3-4 garlic cloves, minced
- 1-inch ginger, minced
- 2 tbsp oil
- bunch of curry leaves, chopped (about 8-10 leaves)
- 1/2 tsp chili powder
- 1 tsp curry powder
- 2 cinnamon sticks
- juice of 1 lemon
- Filling of choice
- 1 egg, beaten
Add the dough and butter in a mixing bowl, and 1/2 tsp salt. Using the dough hook of a mixer, mix on low speed until butter is worked in and crumbly. Slowly add the water, a few tablespoons at a time, until it comes together into a smooth dough. Knead for 5 minutes. Wrap in plastic and let rest for an hour.
Heat a large saucepan with the oil. Add the onion, garlic, ginger, curry leaves, and cinnamon sticks. Let sautee until onions are translucent and aromatic. Add the potatoes and let it cook until soft. Add the ground meat or other alternative as well as the spices. Cook through, add the lemon juice and adjust seasonings.
Preheat oven to 350 degrees F. Roll dough. It should be about 1/8 in thick. Cut out circles (similar to my pierogies recipe) about 3 inches in diameter, and add a tbsp or two of filling. Wet the edges with water, fold over, and crimp the edges with a fork. Brush the tops with the egg and bake in oven until golden brown. Enjoy!