Grace’s Goan Beef Patties
Mince- ingredients
½ kg mince
½ kg onions
2-inch piece ginger or
1 tsp ginger paste
12 cloves garlic or
1 heaped tsp garlic paste
3-4 green chilies
1 tsp turmeric
¼ tsp chili powder
½ tsp ground cumin
½ tsp ground black pepper
1 large tomato
1 tbsp Lea & Perin (Worcester) sauce
1 tbsp. Tomato sauce
2 rashers bacon (optional)
½ tsp Salt or to taste
1 chicken stock cube
1 small bunch green coriander- chopped fine
Mix all the mince ingredients together in a saucepan and fry until all the juices run clear and the mince is dry. Add the chopped coriander mix well and leave to cool.
Pastry Ingredients
200g plain flour
Large pinch of salt
water (lukewarm) as required to make a soft dough
Make the Pastry
Step 1
Add the flour and salt to a bowl and gradually add just sufficient water to mix to a soft dough.
Divide the dough into small balls and keep aside.
Make the Patties
Step 2
Roll the pastry ball into a very thin chapati. Cut the round into long 2” wide strips. Then cut the strips into 2” squares.
Fill each of the squares with a generous amount of mince making sure to leave the edges clear.
Apply a light smear of water along the edges and fold over the other half of the pastry to form a Pattie. Press the edges with a fork to seal. Do the same with all the other pastry squares.
Fry the Patties
Step 3
Heat the oil in a deep-frying pan and fry the patties a few at a time until golden brown. Drain on kitchen paper.