Srilankan Adukku Roti

If you are wondering what is adukku roti,it's like a layered pie.Srilankan cuisine is mostly influenced by Chinese and Malays.This one is bit different,it's like a English influenced one.
The taste of the pie depends upon the taste of the  filling.I have given a recipe idea here for the filling but you can vary it according to your taste.This Adukku roti has a pie covering,layered with pancakes and curries.This is considered as one of their special dish .

Ingredients:
Pastry:
Plain flour-250 g
Butter-120 g
Egg yolks-2
Iced water-2 to 3 tbsp
Pancake:
Plain flour-125g
Egg-1
Milk-300 ml
Melted butter-15 g
Curry
Boneless lamb-300 g
Onion-1 chopped
Tomato-1/2 chopped
Ginger garlic paste-1 tsp
Chilli powder-1 tsp
Coriander powder-1/2 tsp
Pepper powder-1 tsp
Cinnamon stick-1 small piece
Cardamom-1
Coconut milk-1/2 cup
Salt as required
Red pepper and yellow pepper chopped-2 to 3 tbsp(optional)
Oil-1/2 tbsp
Method:
Pastry
First prepare the pastry as it requires some chilling.Rub the butter and flour together until it resembles like bread crumbs,stir in the egg yolks and mix together,add just enough water to bring the dough together,don't add too much water;the dough might be too wet. Shape it into a dough,tightly wrap it in a cling film and chilli in the refrigerator.
Curry
Next prepare the curry.Heat the oil in a pan,add the whole spices,add the onions and ginger garlic paste and saute until the onion is slightly brown in colour.Now add the tomato and cook till the tomato gets mashed well,add the spice powder and stir well.The gravy might look dry,so add about 3 tbsp of water,now add the finely chopped lamb pieces and stir well,then add coconut milk and  salt.Cook until the lamb is fully cooked and soft.Switch off the flame and keep it separately.
Pancake:
Mix all the ingredients in a pan and make it into a smooth batter.Heat a non stick pan make about 20 cm diameter pancakes,this recipe makes about 6 to 7 pancake.
Adukku Roti

To make the Adukku roti,take the pastry dough out from the refrigerator and leave it outside for 15 minutes.
Preheat the oven to 180 degree celsius.Grease a 20 cm loose bottom cake tin.Divide the pastry into two,roll out the dough into a circle inbetween two baking paper.Take one circle of the pastry and place it inside the tin such that it fits the bottom and sides of the tin.
Place a pancake at the bottom of the pastry,then spread the curry on top of the pancake,and sprinkle some chopped peppers.Repeat this as layers,you might get 3 to 4 layers.The final layer should be a pastry again.Top it up with the another pastry circle.Seal and trim the edges.Take a knife and make slashes on top of the pastry.Brush it on top with milk or beaten egg white for glaze.Bake it in the preheated oven for 45 minutes,then increase the oven temperature to 200 degree celsius and bake it for another 30 to 40 minutes or until the crust looks golden brown in colour.
Take it out from the oven and leave it in the tin for 5 minutes,then gently take it out from the tin and carefully slide it over the serving plate.
The sauce from the filling should be enough gravy,so you don't have to make any separate gravy.
Serve slices of pie with fresh salad.