These Sri Lankan beef patties are only nominally authentic, but they’re an ode to the beloved “short eats” or snacks that are ubiquitous throughout the island. Think fish cutlets, spicy rolls, and crispy vadai. These beef patties traditionally employ a more labor-intensive, handmade dough and are deep-fried, but I use buttery puff pastry and bake the patties here for results that are just as indulgent and aromatic. Serve these as an appetizer with chili sauce or even cooling yogurt and chutney.
Ingredients:
- 2 tablespoons avocado oil
- 1 red onion, finely chopped
- 10 curry leaves
- 3-inch piece of pandan leaf
- 1/2 pound ground beef
- 2 tablespoons Sri Lankan Roasted Curry Powder or Madras curry powder
- 1/4 cup coconut milk
- 1/2 lime
- 1 package puff pastry dough
- Heat the oil in a medium frying pan over medium heat. Fry the onion until starting to brown, then add the curry leaves and pandan leaf and cook, stirring occasionally, until the onion is golden brown. Add the ground beef, curry powder, and enough water to just cover the ingredients. Reduce the heat to a simmer and with the lid ajar, cook for about 20 minutes.
- Add the coconut milk and cook for 4 minutes, until the liquid is absorbed. Turn off the heat and mix through a squeeze of lime juice. Set aside.
- Roll out the puff pastry on a lightly floured surface to a thickness of about 1/4 inch. Cut out 4-inch squares with a pizza cutter. You should have about 12 to 16 squares. Spoon a tablespoon of the filling onto the center of each square and fold in half diagonally. Secure the border by pressing the tines of a fork alongside the edges.
- Preheat the oven to 375F degrees. Place the patties on a baking sheet lined with parchment paper and bake for 30 minutes until golden, rotating the tray halfway.