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Tuesday, November 22, 2016

Fried Beef Pastries (Chiao-Tzu)

1 ½ cups (6oz) plain (all-purpose) flour
½ tsp salt
½ -¼ cup (4-6 fl oz) cold water
deep frying oil
sesame oil (optional)
125g (4oz) lean beef, finely minced
45g (1 ½ oz) fat port, steamed and chopped
45g (1 ½ oz) canned bamboo shoots, finely chopped
3 green onions, finely chopping
1.25cm (½ in) piece fresh root ginger, grated
2 tsp thin soy sauce
2 tsp dry sherry
½ tsp salt
¼ tsp black pepper
1 ½ tbsp vegetable oil

Sift the flour and salt into a bowl and add the water slowly, working until the dough begins to soften. Knead for approximately 4 minutes, then cover with a damp cloth.
Mix beef and fat pork with the bamboo shoots, green onions and ginger and add the seasonings and vegetable oil. Squeeze through the fingers until sticky, then refrigerate for 30 minutes.
Roll out the pastry as thin as possible and cut into rounds with a 6.5 cm(2 ½ in) pastry cutter. Place a spoonful of the filling in the centre of each and fold in halves, pinching the edges together. Press the points of a fork around the edges, or flute decoratively. Heat the deep frying oil to fairly hot, add approximately 1 tbsp of sesame oil for extra flavor, if required, and deep fry the beef pastries, about 8 at a time, until cooked through and golden brown. Drain well and serve hot.
Makes 24

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