Crispy meat pies

Yield: 20 Snacks

Measure Ingredient
10 ounces Strong white flour
½ teaspoon Salt
½ pint Boiling water
12 ounces Lean boneless pork, diced
12 ounces Peeled cooked prawns, diced
4 ounces Canned bamboo shoot, diced
\N \N Spring onions, chopped
½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon Light soy sauce
2 teaspoons Cornflour
\N \N Pinch of pepper
½ teaspoon Sesame oil
6 ounces Plain flour
1½ teaspoon Baking powder
¼ teaspoon Salt
3 tablespoons Cornflour
8 fluid ounce Water
3 tablespoons Oil plus oil for deep frying
\N \N Parsley sprigs
\N \N Chrysanthemum flowers (washed)





DOUGH: sift the flour and salt into a bowl. Pour in the boiling water and stir vigorously. FILLING:Mix all the ingredients for the filling making sure they are thoroughly combined. Divide the dough into four equal portions, then roll one into a long strip and cut it into ten small pieces. Roll these pieces of dough into small rounds. On half the rounds, pile a little of the filling, then cover them with the remaining circles, pinching the edges together thoroughly to seal in the filling. Continue cutting, shaping and filling the remaining three-quarters of the dough in this way. Place the filled circles in a greased steamer, then cook them over boiling water for 5 minutes.

BATTER: sift the flour baking powder, salt and cornflour into a bowl, then beat in the water and oil until smooth. Heat the oil for deep frying to 190 c/375 F. Dip the pies in the batter then deep fry until golden. Drain and garnish. then serve.

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