FISH PASTRY FRIED

INGREDIENTS

Wheat flour 03 tea cups

White rice flour 01 tea cup

Baking powder ½ teaspoon

Corn or sunflower oil 01 tablespoon

Butter or margarine 20 grams (divide into four)

Water 15 tablespoons

Sugar 1/8 teaspoon

Table salt ¼ teaspoon

Fish filling – follow Chinese roll recipe

Oil or frying

METHOD

Mix the wheat flour, rice flour and baking powder and sieve thrice. Put this into a bowl with the salt, water and corn or sunflower oil. Knead well to pliable dough. Divide the dough into two portions and place on a floured board. Roll this into ¼ inch thickness. Dot five grams of butter or margarine on half of the dough. Fold the dough according to the picture. Dot another five grams of butter or margarine on half of the fold. Fold this and flatten out using a rolling pin. Dust more flour if the butter or margarine comes out during this process. Roll out thin and cut rounds with a tumbler. Apply water right round the pastry, place the filling. Now place another round to cover the filling and press the edges to seal properly. Repeat the same with the other half of the pastry. Fry a few at a time on medium flame turning from time to time till done, to a golden brown colour.

PLEASE NOTE: The off cuts could be cut into small pieces mixed with flour and the excess flour sieved. Fry these to a golden brown colour. Sprinkle salt and chili powder.

CHOICE OF FILLING: Vegetable, chicken, seafood, mutton or beef could be used