Sri Lankan Short-Eat: Patties

Name: Sri Lankan Short-Eat: Patties
Yield: 20-25 patties
Cuisine: British
Ingredients: 1.5 cup steamed flour; 1.5 cup all purpose flour; 1.5 tbsp melted butter; 1 tsp salt; Fish filling; Beef filling; Chicken filling

Zed @fzul

Colonized by the Portuguese, Sri Lanka has its own spin on empanadas. These can be frozen and then fried whenever you like, making them a super easy treat to offer guests.

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

Colonized by the Portuguese, Sri Lanka has its own spin on empanadas. These can be frozen and then fried whenever you like, making them a super easy treat to offer guests.

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

Zed @fzul

Colonized by the Portuguese, Sri Lanka has its own spin on empanadas. These can be frozen and then fried whenever you like, making them a super easy treat to offer guests.

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

Colonized by the Portuguese, Sri Lanka has its own spin on empanadas. These can be frozen and then fried whenever you like, making them a super easy treat to offer guests.

Sri Lankan short-eats are quick snacks we have at any time of day. They're small, delicious, and it's impossible to have just one. 🤤

Saved

Ingredients

20-25 patties

Dough
1.5 cupsteamed flour
1.5 cupall purpose flour
1.5 tbspmelted butter
1 tspsalt
Filling (pick any!)
Fish filling
Spicy Fish Filling
Beef filling
Spicy Ground Beef (Keema) Filling
Chicken filling
Spicy Chicken Keema

Saved

Steps

1

Mix the steamed flour, salt, and regular flour with 1.5 tbsp butter. Gradually add 3/4 cup water and knead. For the next 1/4 cup water, pour a bit on your hands and pat onto the dough. This dough might feel dry compared to what you're used to, but it'll turn out real crisp and delicious! Leave to rest for 20 minutes.
2

Your dough should now feel like putty 🎉 Roll it out and place on your empanada/dumpling/pierogi mould. Be sure to lightly flour your mould otherwise you'll have trouble removing the patty. Fill it up with your stuffing of choice, and be sure as you close it that there's no filling seeping out the seams.
3

Once your mould is closed, use scissors to cut off the excess, leaving a thin bit left. Before removing the patty from the mould, you want to press and pinch the edge to ensure the filling does not come out.
4

Before frying or freezing these, we're going to bake them for ten minutes at 350°F. This will let them preserve their shape and crispness even if we freeze them and fry two weeks later.
5

Deep fry these on medium until a nice golden brown.