Cooking Experiment: Beef Curry Pastries
Aug. 25th, 2013 06:56 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsThis recipe is based on these Chinese curry beef pastries. I had half a jar of beef curry that I'd been meaning to finish up, but no rice to go with it, so I thought I'd try making some pastry turnovers with it as a filling. However, I only had half a jar, so I figured that I should reduce the size of the recipe...
Sadly, there wasn't actually enough pastry dough, based on my reduction (a bit less than a third of the original recipe) to accommodate the beef curry, so I simply heated up the rest of the beef curry in the microwave for dinner.
This is what happens when you overfill a pastry. Probably I should have used some water to seal the edges. Oops. My bad.
You can see the one at the top is closest to fully sealed. That's the one I saved for later, by wrapping it in aluminum foil so I can bake it back again another time. I ate the other two since they are more obviously mistakes. The bottom one is made with the remainder of the dough, and thus a bit misshapen.
I should comment at this point that I really like the empanada/wonton makers I got: they're circular press-things where you can use the bottom side to make circle cut-outs in the rolled-flat dough, then put the dough circle in the top side, add filling, and fold them over to seal them. Much easier than trying to pick up half a section of dough and fold it over.
This is what the bigger one looks like when cut. It's rather more like a buttery pastry shell taco, with a beef curry filling. Yum!
Overall, it seems like a good recipe but I should make more dough relative to the filling.
Sadly, there wasn't actually enough pastry dough, based on my reduction (a bit less than a third of the original recipe) to accommodate the beef curry, so I simply heated up the rest of the beef curry in the microwave for dinner.
This is what happens when you overfill a pastry. Probably I should have used some water to seal the edges. Oops. My bad.
You can see the one at the top is closest to fully sealed. That's the one I saved for later, by wrapping it in aluminum foil so I can bake it back again another time. I ate the other two since they are more obviously mistakes. The bottom one is made with the remainder of the dough, and thus a bit misshapen.
I should comment at this point that I really like the empanada/wonton makers I got: they're circular press-things where you can use the bottom side to make circle cut-outs in the rolled-flat dough, then put the dough circle in the top side, add filling, and fold them over to seal them. Much easier than trying to pick up half a section of dough and fold it over.
This is what the bigger one looks like when cut. It's rather more like a buttery pastry shell taco, with a beef curry filling. Yum!
Overall, it seems like a good recipe but I should make more dough relative to the filling.
