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Serves: 8-10 persons |
| Ingredients: |
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2 tablespoons oil |
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400 g chicken mince |
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2 cloves garlic, crushed |
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1 onion, finely chopped |
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3 coriander roots, finely chopped |
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2 teaspoons ground turmeric |
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1 and 1/2 teaspoons ground cumin |
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3 teaspoon ground coriander |
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1 small potato, peeled and very
finely diced |
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1 tablespoon chopped fresh coriander leaves and stems |
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3 teaspoons soft brown sugar |
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1/2 teaspoon ground black pepper |
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2 small red chillies, finely chopped |
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1/4 cup fish sauce |
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1 tablespoon lime juice oil, estra,
for deep-frying |
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chilli sauce or satay sauce, for serving |
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| Preparation: |
1. |
Heat the oil in a medium wok or pan. Add the mince
and cook over a high heat for 3 minutes or until starting to brown.
Break up any lumps of mince as it cooks. Add the crushed garlic,
onion, coriander roots, ground turmeric, cumin and coriander, and
the potato to the wok; stir-fry over medium heat for about 4 minutes
or until mince and potatoes are tender |
2. |
Add the fresh coriander, sugar, pepper, chillies,
fish sauce and lime juice to the wok; stir until well combined and
most of the liquid has evaporated; allow to cool. |
3. |
To make Pastry: Sift the flours and salt into a medium
bowl and rub in the butter until the mixture is fine and crumbly.
Make a well in the centre, add the coconut milk and mix with a knife
until the mixtrue forms a dough. Gently knead until the dough is
smooth. Coveer with plastic wrap aand refrigerate for 30 minutes |
4. |
Divide the dough into two portions. Roll out one
portion on a lightly floured surface until it is about 3 mm thick
and then cut into circles with and 8 cm cutter. |
5. |
Place 2 teaspoons of the filling in the centre of
each circle, brush the edges of the pastry lightly with water and
fold over th enclose the filling; press the edges ot seal. Repeat
with the remaining half of the dorgh, rerolling the scraps until
the dough and the filling are all used. |
6. |
Heat the oil in a large work or pan. Don't put too
much oil in the wok-- it should be only half full. Deep-fry the
fuffs, in batches, until puffed and browned. Remove from oil with
a rire mesh drainer, slotted spoon or tongs; drain on paper towels.
Serve hot with chilli sauce or satay sauce. |
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