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Crispy Meat Pies

Ingredients
 


DOUGH

10 oz strong white flour
1/2 tsp salt
1/2 pt boiling water

FILLING

12 oz lean boneless pork, diced
12 oz peeled cooked prawns, diced
4 oz canned bamboo shoot, diced
1 spring onions, chopped
1/2 tsp salt
1/2 tsp sugar
1 tsp light soy sauce
2 tsp cornflour
1 pinch of pepper
1/2 tsp sesame oil

BATTER

6 oz plain flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tbsp cornflour
8 fl water
3 tbsp oil plus oil for deep frying

GARNISH

1 parsley sprigs
1 chrysanthemum flowers (washed)




 
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Preparation
 
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.

 

 
Servings: 20

 

 

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