Ham Stuffed Pastries
|Smoked ham||8 Ounce (250 Grams, In One Piece)|
|Spring onion||3 1⁄2 Ounce, finley sliced (100 Gram)|
|Sesame oil||2 Teaspoon|
|For the pastry|
|Plain flour||1 Pound (500 Gram)|
|Cooking oil||6 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
Steam ham for 30 minutes.
Cool, then mince finely.
Combine with other filling ingredients and set aside.
To make pastry, combine all ingredients and knead to form a pliable dough.
Divide dough into two portions.
Shape one portion into a ball and set aside.
Roll the second portion of dough until about 0.5 cm (1/4 in) thick.
Place the ball of dough in the middle and wrap it up with the flattened sheet of dough.
Roll this larger ball into a flat sheet about 0.5 cm (1/4 in) thick.
Cut the dough into 8 cm (3 in) squares.
Put a tablespoonful of the filling into the centre of each square and roll over to form a triangle or, if preferred, fold into an envelope shape.
Press the edges to seal firmly.
Shallow fry each stuffed pastry in a little oil, turning once, until lightly golden.
Drain, then deep fry in very hot oil for a few seconds until crisp and golden brown.