Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 225      gram          flour
  40      grams         butter
   1                    egg
     1/4  teaspoon      salt
  25      milliliters   lemon juice
                        ***filling***
 225      gram          beef
  50      grams         onion
   2                    chile -- green
   1                    cardamom
   1                    clove
   1                    tomato
 100      gram          boiled potato
  75      milliliters   oil
                        curry leaf sprigs
     1/4  teaspoon      salt
     1/4  teaspoon      pepper -- black
   1      teaspoon      coriander
   1      teaspoon      chile powder
     1/2  teaspoon      cumin
   1      teaspoon      vinegar
     1/2                lime -- juice of
  50      milliliters   coconut milk -- thick
   1      liter         oil

Preparation:

Sift the flour into a bowl and rub in the butter. Separate the egg and add the yolk to the flour along with the salt and lemon juice. Mix in sufficient water to make a stiff dough, knead well and put on one side for 30 minutes. Mince the beef, chop the onion and chile, crush the cardamom and clove, dice the tomato and cube the potato. Heat the oil, add the onion and curry leaves and fry until the onion turns light brown. Add minced beef, chile, cardamom, clove salt pepper, coriander powder, chile powder, cumin vinegar and stir fry for 5 minutes. Add the tomato and potato and cook for a further 3 minutes. Pour in the coconut milk, bring to the boil and simmer for 5 minutes Add lime juice. Remove from the heat and allow to cool slightly. Roll out the pastry on a lightly floured board and, using a pastry cutter, cut circles in the dough Beat the egg white. Place a little beef mixture in the center of each pastry circle, apply the beaten egg white to the edges and fold patty in two. Seal the edges and deep fry until golden brown. Drain well.