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Mutton Tarts
Category : Lamb, Mutton, Starters and accompaniments
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix the mutton with of the salt, Soya sauce and stock.
- Stir in one direction until it becomes a paste.
- Then add the cellophane noodles, scallions, ginger, MSG, sesame oil, and five-spice powder and blend well.
- Divide the filling into 10 portions. Set aside.
- Dissolve salt in 10 1/2 oz of water.
- Stir the water into the flour to make a dough.
- Knead well. Let stand for a while.
- Roll the dough into a long roll and cut into 10 round pieces.
- Roll out each round into thin circle.
- Add 1 portion of the filling to the center of the piece and seal it.
- Repeat until all the dough and filling are used.
- Heat the oil in a pan to about 230 degrees F, or until small bubbles appear around a piece of ginger or scallion green dropped into the oil.
- Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown.
- Turn the tarts over and continue to fry for 5 more minutes.
- Repeat until all the tarts are fried, drain well, and serve.
Ingredients:
4 1/2 cups - flour, sifted
1 cup - vegetable oil
1 1/2 lb - lean mutton, minced
4 tsp - soya sauce
7 oz - mutton stock
9 oz - cellophane noodles, boiled & chopped in 1/4 inch sections
3 1/2 tbsp - scallions, chopped
2 tsp - fresh ginger, chopped
1 tbsp - sesame oil
1 tsp - five-spice powder
1 tsp - msg
salt to taste
4 1/2 cups - flour, sifted
1 cup - vegetable oil
1 1/2 lb - lean mutton, minced
4 tsp - soya sauce
7 oz - mutton stock
9 oz - cellophane noodles, boiled & chopped in 1/4 inch sections
3 1/2 tbsp - scallions, chopped
2 tsp - fresh ginger, chopped
1 tbsp - sesame oil
1 tsp - five-spice powder
1 tsp - msg
salt to taste
RECIPES BY REHANA KHAMBATY
