These Savoury Envelopes are perfect party finger snacks
1 1/2 cups (180 g) cake flour
2 t (10 ml) Ina Paarman’s Masala Spice
125 g butter
5 T (75 ml) cold water
1 egg yolk (reserve white)
1 t (5 ml) butter
1 T (15 ml) canola oil
1 onion, finely chopped
1 t (5 ml) Ina Paarman’s Masala Spice
2 cloves of garlic, chopped
250 g lean beef mince
1/4 t (1 ml) ground cloves
1 t (5 ml) ground coriander
1 t (5 ml) ground cumin
2 t (10 ml) Ina Paarman’s Garlic Pepper Seasoning
1 large potato, grated
1 large tomato, halved and grated
2 T (30 ml) Ina Paarman’s Tomato Pesto
1 t (5 ml) sugar
1 T (15 ml) lemon juice
1 x 25g sachet Ina Paarman’s Liquid Beef Stock
Serve with Ina Paarman’s Sweet Chilli Chutney
Sift the flour and Masala Spice together. Rub in the butter to form fine crumbs.
Beat cold water and egg yolk together.
Add egg mixture to flour, cut in with a knife and then use your hands to bring the dough together to form a ball.
Shape into a flat disk, wrap in some greaseproof paper and leave to rest at room temperature for 30 minutes. Roll out to 1/2 cm thickness and fold into thirds. Re-wrap and leave in the fridge until needed.
Foam the butter, add the oil, onion and Masala Spice. Saut頯ver gentle heat until the onion is soft and glazed. Turn the heat to high. Add the garlic and the mince. Using a fork to keep the mince loose, stir-fry until the mince is lightly cooked.
Add the three spices and Garlic Pepper Seasoning and stir-fry for a few seconds to develop the flavours of the spices.
Add grated potato, tomato, Tomato Pesto, sugar, lemon juice and undiluted Beef Stock. Simmer, slowly with a lid on for 15 minutes. Spoon out the mince mixture and spread out on a plate to cool.
Roll out pastry very thinly. Cut into 6cm x 6cm squares. Place a small teaspoon of filling in centre of each square. Brush edges with pastry brush dipped in reserved egg white. Seal in envelop fashion.
Either bake at 200 for 10 mins or deep fry.
By: Ina Paarman