Rec and pic cred: ruhana ebrahim
± 2-3 cups boiled water
2 tablespoon cold butter
3 cups flour
¾ teaspoon salt.
500g steak (cubed)
1 tablespoon crushed garlic
1⁄2 tablespoon red ginger garlic masala
1 tablespoon texan steak spice
1 teaspoon chilli powder
1 teaspoon dhana Jeeru (Cumin) powder
Pinch turmeric powder
1 teaspoon lemon pepper
1 teaspoon mustard powder
1 tablespoon brown vinegar
1 tablespoon mustard sauce
1 tablespoon tomato sauce
1 tablespoon HP/Bbq sauce
Cook steak in above, adding water as needed until tender. Allow sauce to thicken.
Allow to cool whilst makung dough.
Make dough by rubbing butter into dry ingredients.
Add water gradually, binding with hands to form soft dough.
Roll dough out on floured surface, and cut out rounds.
Fill ½ the round with filling, brush lai on rim of ½ circle and fold over dough.
Seal with a fork on edge. Leave in fridge to chill and firm up.
Dip in beaten egg and breadcrumbs and store in airtight container in deep freezer. Fry in shallow oil on medium heat until cooked through and golden on both sides.