For the dough
4 cups all-purpose flour
1 teaspoon salt
3/4 cup melted butter
For the filling
1/4 cup olive oil
1/2 teaspoon mustard powder
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons grated ginger
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
5 cooked and mashed sweet potatoes
1/2 teaspoon garam masala
1 teaspoon chopped cilantro
1/2 teaspoon lemon salt
For frying
Olive oil
For the dough
4 cups all-purpose flour
1 teaspoon salt
3/4 cup melted butter
For the filling
1/4 cup olive oil
1/2 teaspoon mustard powder
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons grated ginger
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
5 cooked and mashed sweet potatoes
1/2 teaspoon garam masala
1 teaspoon chopped cilantro
1/2 teaspoon lemon salt
For frying
Olive oil
Mix together the flour, salt, and melted butter
Gradually add about 1/2 cup warm water
Knead until a smooth dough forms
Let it rest for 2 hours or overnight, wrapped in plastic wrap
Prepare the filling: Heat the olive oil with the mustard powder
When it starts to bubble, add the onion and garlic
Fry until golden brown
Add the ginger, curry powder, cumin, paprika, and sweet potatoes
Mix well
Cover the pan and simmer over low heat for 3 minutes
Add the garam masala, chopped cilantro, and lemon salt
Season with salt, mix well, and let it cool
On a smooth surface, lightly floured, roll out the dough into circles about 12 cm in diameter
Cut each circle in half and shape into cones
Place a portion of the prepared filling in the center and close tightly
Let it sit on a damp cloth
Fry in hot oil over low heat, gradually, until golden brown on both sides
Make 80 pastries
Note: To seal the pasties well, moisten the edges of the dough with cold water.
