-1 half teaspoon of salt
-2 tablespoons of oil
Place the margarine, olive oil, salt, baking powder, turmeric and flour in a food processor or bowl.
Knead until you have a sandy mixture.
Add theegg and turn the processor back on.
Add water gradually. The amount will depend on the flour used and the size of the eggs.
It is a little soft and elastic.
Take advantage of the water in the purée to add the beef broth.
When everything is boiling, add the ground meat.
Separate the meat well with a spoon.
Add the yellow curry powder.
As well as the double tomato concentrate.
Now you have to let it cook and cook again…! The water must evaporate. It is necessary to mix well from time to time so as not to burn the bottom!
The stuffing will gradually dry and become mushy: that’s what we want!
Take the stuffing out and let it cool.
Take a piece of dough and roll it out on a floured work surface.
Remove excess dough.
Then close the pastel.
Do the same for the remaining dough and filling. This will result in a lot of pastels!
Heat a pan of oil and fry the watermelons until they are golden brown.