Crispy Meat Pies

  • on November 3, 2008
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Ingrients & Directions

10 oz Strong white flour
1/2 ts Salt
1/2 pt Boiling water

12 oz Lean boneless pork,
12 oz Peeled cooked
-prawns, diced
4 oz Canned bamboo shoot, diced
Spring onions, chopped
1/2 ts Salt
1/2 ts Sugar
1 ts Light soy sauce
2 ts Cornflour
Pinch of pepper
1/2 ts Sesame oil

6 oz Plain flour
1 1/2 ts Baking powder
1/4 ts Salt
3 tb Cornflour
8 fl Water
3 tb Oil plus oil for
-deep frying

Parsley sprigs
Chrysanthemum flowers

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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