Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour
   1                    egg
     2/3  cup           milk
     2/3  cup           cold water
   5      tablespoons   corn oil
   1                    onion -- chopped
   8      ounces        lean ground beef
   2                    carrots -- grated
   1                    parsnip -- grated
   2      teaspoons     curry powder
   1      tablespoon    tomato paste
   2      teaspoons     cornstarch
     2/3  cup           beef stock
   1                    egg -- beaten
                        vegetable oil 4 deep frying
                        carrot strip -- (opt)

Preparation:

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Soak until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels. Garnish with carrot strip, if desired, and serve ho