Steak Halfmoons

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INGREDIENTS

Dough-

± 2-3 cups boiled water 2 tablespoon cold butter 3 cups flour ¾ teaspoon salt. Filling- 500g steak (cubed) 1 tablespoon oil 1 tablespoon ground garlic ½ tablespoon red ginger garlic masala 1 tablespoon texan steak spice/ Robertson's steak and chops (optional) 1 teaspoon chilli powder 1 teaspoon dhana jeeroo 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 (Don't add salt, taste first)

METHOD

1. Cook steak in above, adding water as needed until tender.

2. Allow sauce to thicken. 3. Allow to cool whilst making dough. 4. Sift flour, add salt. 5. Rub butter into flour. 6. Add boiling hot water gradually, binding with hands/back of spoon, to form a very soft dough. Cover dough with cloth. 7. Roll dough out on a lightly floured surface, and cut out rounds. Cover rounds with a cloth and work quickly so the dough does not dry out. 8. Fill ½ the round with filling, brush lai (water flour paste) on rim of ½ circle and fold over dough. Be gentle with folding, if your dough is made correctly it is very soft. 9. Seal with a fork on edge. Leave in fridge for few minutes to firm up. 10. 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.

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