MUTTON TARTS

MUTTON TARTS

Makes: 10 Servings

4 ½ cups (500 g) flour, sifted

1 ½ lb (750 g) lean mutton, minced

4 tsps soy sauce

9 oz (250 g) cellophane noodles, boiled and chopped in 1/4 inch (1 cm) sections

2 tsps fresh ginger, chopped

1 tsp five-spice powder

1 cup (250 g) vegetable oil

2 tsps salt, or to taste

7 oz (200 ml) mutton stock

3 ½ tbsps (50 g) scallions, chopped

1 tbsps (15 ml) sesame oil

1 tsp MSG

1. Mix the mutton with 1 tsp of the salt, soy sauce and stock.

2. Stir in one direction until it becomes a paste, then add the noodles, scallions, ginger, MSG,

sesame oil and five-spice powder and blend well.

3. Divide the filling into 10 portions. Set aside.

4. Dissolve 1 tsp salt in 10 ½ oz (300 ml) of water.

5. Stir the water into the flour to make a dough. Knead well. Let stand for awhile.

6. Roll the dough into a long roll and cut into 10 round pieces.

7. Roll out each round into thin circle.

8. Add 1 portion of the filling to the centre of the piece and seal it.

9. Repeat until all the dough and filling are used.

10. Heat the oil in a pan to about 230 F (110 C).

11. Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown.

12. Turn the tarts over and continue to fry for 5 more minutes.

13. Repeat until all tarts are fried, drain well, and serve.