Beef and potato curry with apple

Ingredients

• 1 kg of apples, peeled and diced
• 600 g of onions, diced
• 800 g of beef, cut into small cubes
• 1 large onion, crushed
• 3 shallots, crushed
• 4 cloves of garlic, crushed
• 1 piece of ginger (about 2.5 cm), crushed
• 1 tablespoon of fennel seeds, crushed
• 1 packet of curry powder
• One piece of cinnamon bark
• 3 tablespoons of sugar
• 1 tablespoon of salt
• 1/2 teaspoon of flavor enhancer (MSG)
• 700 ml of water
• 1 kg of sifted wheat flour
• 1 tablespoon of salt
• 188 g of butter
• 2 eggs
• 1 cup of ice
• 500 ml of water
• frying oil
• flour, to work the dough

Heat the oil and brown the cinnamon bark until it puffs up. Add the crushed ingredients and stir until they release their fragrance. When they become crispy, add the curry powder and stir over low heat until the mixture thickens.

Add the rinsed beef and mix well. Season with salt and other spices, then pour in the water. Bring to a boil until the mixture is almost dry, then add the MSG, sugar, and apple cider. Stir until the mixture is dry again. Add the diced onions, stir briefly, then remove from heat and let cool.

Place the flour in a mixing bowl. Mix it with the water, salt, and ice. While you’re doing that, mix the flour with the eggs until you have a breadcrumb-like texture. Melt the butter over low heat until it foams, then pour it over the flour. Work with your fingers until you have a breadcrumb consistency. Gradually add the iced, salted water to form a dough. Let it rest for 30 minutes.

Divide the dough into 4 parts (each yields approximately 25 pastries). Roll one part thinly on a floured surface, then roll it tightly into a cylinder about 4 cm in diameter. Then, cut it into rounds about 1.2 cm thick, or about 20-25 pieces. Roll each piece thinly (2 mm), fill it with a generous tablespoon of filling, fold it over, press to seal, and crimp the edges to prevent leaks during frying. Repeat until all the dough is used.

Fry the shoes in oil over low to medium heat until they are golden brown.

Drain them on paper towels and serve.