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1
Sift flour into a bowl.
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2
Make a well in center and add egg.
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3
Gradually stir in milk and beat well until smooth.
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4
Stir in cold water and beat well.
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5
Pour batter into a pitcher.
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6
Heat a little oil in a small skillet and pour off excess.
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7
Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating.
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8
Sook until underside is golden, then turn pancake out of pan (do not cook other side).
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9
Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes.
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10
Heat 2 tablespoons oil in a saucepan.
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11
Add onion, ground beef, carrots, parsnip and curry powder.
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12
Cook gently 5 minutes, stirring constantly.
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13
Add tomato paste and mix well.
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14
Blend cornstarch with a little stock.
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15
Add remaining stock to ground beef mixture and bring to a boil.
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16
Add cornstarch mixture and cook 2 minutes, stirring constantly.
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17
Simmer mixture 10 minutes.
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18
Lay pancakes, cooked-sides up, on a flat surface.
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19
Spread filling in a 2-inch horizontal lines across center to within 1-1/2-inch of side edges.
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20
Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling.
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21
Brush with egg and fold pancakes in half.
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22
Chill 1 hour.
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23
Half fill a deep fat fryer or saucepan with oil; heat to 350 degrees F / 175C or until a 1/2-inch bread cube browns in 40 seconds.
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24
Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through.
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25
Drain on paper towels.
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26
Garnish with carrot strip, if desired, and serve hot.
