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Lebanese Curried Pastry

1 1/4 cups sifted flour
1 tsp salt
1/3 pound butter
3 Tbsp ice water
3/4 cup milk, scalded
1 Tbsp curry powder
1 1/2 cups chopped cooked chicken, beef, or veal

Sift the flour (reserving 1 Tbsp) and 1/2 tsp salt. Cut in half
the butter. Add ice water gradually, tossing lightly until a ball
of dough forms. Knead until smooth. Chill for 15 minutes. Roll
out on a lightly floured surface. Flatten all but 1 Tbsp of the
remaining butter and place it on the center of the dough. Fold
dough in half, then in quarters. Wrap in wax paper and chill for
1 hour.

Melt remaining butter; add reserved flour and mix to smooth paste.
Gradually add milk, stirring until boiling. Add curry and raining
salt; cook over low heat for 5 minutes, stirring occasionally.
Add chopped meat; mix lightly. Preheat oven to 375.

Roll out dough to 1/8 inch thick. Cut into circles with cookie
cutter. Place a Tbsp of meat mixture in the center; fold over
dough, sealing edges well. Place on baking sheet; bake for 15
minutes or until brown.


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