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Lebanese Curried Pastry


  • 1 1/4 cup sifted flour
  • 1 tsp salt
  • 1/3 pound butter
  • 3 Tbsp ice water
  • 3/4 cup milk, scalded
  • 1 Tbsp curry powder
  • 1 1/2 cup chopped cooked chicken, beef, or veal


Sift the flour (reserving 1 Tbsp) and 1/2 tsp salt. Cut in half the butter. Add ice water gradually, tossing lightly until a ball of dough forms. Knead until smooth. Chill for 15 minutes. Roll out on a lightly floured surface. Flatten all but 1 Tbsp of the remaining butter and place it on the center of the dough. Fold dough in half, then in quarters. Wrap in wax paper and chill for 1 hour. Melt remaining butter; add reserved flour and mix to smooth paste. Gradually add milk, stirring until boiling. Add curry and raining salt; cook over low heat for 5 minutes, stirring occasionally. Add chopped meat; mix lightly. Preheat oven to 375. Roll out dough to 1/8 inch thick. Cut into circles with cookie cutter. Place a Tbsp of meat mixture in the center; fold over dough, sealing edges well. Place on baking sheet; bake for 15 minutes or until brown.

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