-
Prepare beef
curry and add peeled, diced potatoes 30 minutes before end of cooking.
-
Cook curry
until it is very dry.
-
Allow to
cool.
-
Prepare dough
and after it has proved the first time, punch down and divide into 30
equal portions.
-
Flatten each
portion to a circle, put a spoonful of meat and potato curry in the
center and bring edges together, pressing and moulding to seal.
-
Buns should
be nicely rounded on top and not too bready at the bottom.
-
To achieve
this keep dough thicker in center of rounds and thin at the edges.
-
Put buns join
downwards on greased baking trays, well apart to allow for rising and
spreading.
-
Cover with a
dry cloth and leave in a warm place for 30-40 minutes or until nearly
doubled in bulk.
-
Brush with
egg glaze and bake in hot over 200oC (400oF) until
golden brown.
-
Serve hot or
cold.