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 350'F. (175'C.) 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.