Curried Pastry
appetizers, curry, indian, pastry
1 1/4 cup sifted flour
1 teaspoon salt
1/3 lb butter
3 tablespoon ice water
3/4 cup milk, scalded
1 tablespoon curry powder
1 1/2 cup chopped cooked chicken, beef
1 or veal
Sift the four (reserving 1 Tbsp) and 1/2 tsp salt. Cut in half the butter. Add ice water gradually, tossing lightly until a ball of dough forms. Knead until smooth. Chill for 15 minutes. Roll out on a lightly floured surface. Flatten all but 1 Tbsp of the remaining butter and place it on the center of the dough. Fold dough in half, then in quarters. Wrap in wax paper and chill for 1 hour.
Melt remaining butter; add reserved flour and mix to smooth paste. Gradually add milk, stirring until boiling. Add curry and raining salt; cook over low heat for 5 minutes, stirring occasionally. Add chopped meat; mix lightly. Preheat oven to 375.
Roll out dough to 1/8 inch thick. Cut into circles with cookie cutter. Place a Tbsp of meat mixture in the center; fold over dough, sealing edges well. Place on baking sheet; bake for 15 minutes or until brown.
Makes an excellent appetizer.
from the Pan American's Complete Round-the-World Cookbook, Doubleday & C., Inc., 1954. "recipes gathered by Pan American Airways from the 81 countries they serve".
Yield: 1 servings