Crispy Lamb & Spring Onion Parcels (giew Toud)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 100 g wheat flour (3 1/2 oz)
• 1 egg
• 1 teaspoon oil
• 150 g lamb mince (5 1/4 oz)
• 1 teaspoon salt
• 2 tablespoons light soy sauce
• 1 teaspoon pepper
• 3 garlic cloves
• 20 g coriander leaves (approx 2 sprigs)
• 20 g spring onions (approx 1 spring onion)

Recipe

• 1 whip the egg, put into flour and add the oil.
• 2 mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. leave the dough for 5 minutes to rest.
• 3 blend the lamb, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
• 4 roll the dough into a sausage shape and chop off little pieces (approx 5 gms) from the end.
• 5 roll each piece into a ball using your hands, then using a slightly oiled rolling pin, roll the ball into a thin flat circle of pastry.
• 6 put the meat filling into the center, fold over the pastry and pleat the edges to form a parcel.
• 7 pre heat a fryer or deep pan of oil to 190 degrees celcius (375f).
• 8 drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
• 9 remove and place on kitchen paper to remove any oil.
• 10 serve with sukiyaki dipping sauce or chilli sour chinese sauce and coriander, mint and chilli. or you can just eat them plain.