175 g/6 oz/1.5 cups self-raising (self-rising) flour
75 g/3 oz/0.75 cup shredded (chopped) suet
A pinch of salt
30 ml/2 tbsp water
1 onion, chopped
5 ml/1 tsp curry powder
15 ml/1 tbsp oil
175 g/6 oz/1 cups cooked lamb, finely chopped
Salt and freshly ground black pepper
15 ml/1 tbsp sweet chutney, plus extra for serving
Corn oil, for deep-frying
Mix together the flour, suet and salt, then bind to a firm dough with the
water. Roll out and cut into eight rounds. Mix together the onion and
curry powder. Heat the oil and fry (saute) the onion until soft, then add
the lamb and cook for 5 minutes. Season to taste and stir in the chutney.
Leave to cool. Put a spoonful of the mixture in the centre of each pastry
(paste) round, bring up the edges and pinch together to make a pasty
shape. Fry (saute) in the hot oil for about 5 minutes until golden brown.
Drain and serve with chutney.