Chinese flatbread meets beef curry. Fully cooked ground beef curry is stuffed into flattened unyeasted dough. The stuffed dough is flattened again before pan frying.
Is it anything like English pocket pie? The preparation is similar but the overall texture is different. The dough contains quite a lot of water so it never acquires the flakiness of real pie crust.
And there is no baking involved. The stuffed dough are pan fried on both sides with a little oil until lightly browned and ultra crisp on the surface. But just below the surface, the flatbread retains some chewiness. The mouth feel is simply wonderful.
What inspired this recipe? A dish cooked by Gok Wan which we saw on Discovery Plus. We just went a step farther and used meat for the filling. After all, flatbread with meat filling is quite popular in Chinese cooking, and the filling can be anything from pork to beef to lamb, depending on the region.
Beef Curry BreadRecipe by
Beef curry filling
- 2 cups all purpose flour
- 1 pinch salt
- ½ cup hot water not boiling
- 1 tablespoon cooking oil
To cook the beef curry bread
- cooking oil
Cook the filling
- In a frying pan, heat the cooking oil and saute the onion and garlic.
- Add the beef, salt, pepper, curry powder and chili flakes. Cook, stirring, until the meat is no longer pink.
- Pour in the soy sauce and coconut milk.
- Bring to the boil and cook, uncovered, until the meat has soaked up the liquids.
- Taste and add more salt, if needed.
- Set the beef curry aside to cool.
Make the flatbread dough
- Stir the flour and salt in a mixing bowl.
- Drizzle the hot water over the flour and stir quickly.
- Add a quarter cup of room temperature water and the oil, and stir until the dough comes together.
- Cover the dough with cling film and leave to rest for 30 minutes.
- Dump the dough on your work surface and knead until smooth.
- Cover with cling film and rest for another ten minutes.
- Cut the dough into ten portions.
- Roll each portion into a ball.
Stuff the dough
- Take a ball of dough and flatten with a rolling pin until about an eighth of an inch in thickness.
- Place a tablespoon of the cooled filling at the center of the flattened dough.
- Gather the edges of the dough by pinching and pleating until the filling is completely sealed.
- Place the stuffed dough, seam side down, on your work surface and flatten with your fingers.
- Flatten some more with a rolling pin (be careful not to allow the filling to pierce the dough) until less than half an in in thickness.
- Repeat until all the dough has been stuffed and flattened.
Cook the beef curry bread
- Lightly coat the bottom of a frying pan with oil and heat.
- Keeping the temperature on medium-low, fry the stuffed dough (see notes after the recipe) until golden and crisp on the underside.
- Flip to brown the opposite side.
- Repeat until all the stuffed dough have been fried.