1 c  All-purpose flour
1    Egg
2/3 c  Milk
2/3 c  Cold water
5 tb Corn oil
1    Onion, chopped
8 oz Lean ground bbef
2    Carrots, grated
1    Parsnip, grated
2 ts Curry Powder
1 tb Tomato paste
2 ts Cornstarch
2/3 c  Beef stock
1    Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)

Sift flour into a bowl. Make a well in center and add egg. Gradually stir
in milk and beat well until smooth. Stir in cold water and beat well. Pour
batter into a pitcher.

Heat a little oil in a small skillet and pour off excess. Pour a little
batter into skillet, swirling skillet to spread batter evenly over bottom
to make a thin coating. Sook until underside is golden, then turn pancake
out of pan (do not cook other side). Repeat with remaining batter, adding
more oil pan each time, to make 8 pancakes.

Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots,
parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add
tomato paste and mix well. Blend cornstarch with a little stock. Add
remaining stock to ground beef mixture and bring to a boil. Add cornstarch
mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes.

Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2″
horizontal lines across center to within 1-1/2″ of side edges. Fold these
side edges over mixture and then fold remaining top and bottom edges over
to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.

Half fill a deep fat fryer or saucepan with oil; heat to 350F. (175C.) or
until a 1/2″ bread cube browns in 40 seconds. Fry folded pancakes, 4 at a
time, 2-3 minutes or until golden brown and heated through. Drain on paper
towels. Garnish with carrot strip, if desired, and serve hot.