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For the filling:
- 1 kg minced mutton or Beef, with fat included
- 3 ½ teaspoons salt
- 1 Onion, chopped
- 2 cloves garlic, crushed
- water to mix
Mix the filling ingredients together into a firm paste.
For the dough:
Mix the dough ingredients together and knead into a dough. Divide into smaller pieces and roll these into cylinders about 3 cm in diameter. Cut the cylinders into 4 cm lengths. To assemble: Take one length of dough and Squash it into a circle. Roll it out until it is 8 to 10 cm wide. Roll more at the edges than in the middle, so the dough is slightly thinner around the edges. Put 2 ½ dessertspoons of meat mixture onto one side of your circle, leaving a space around the edge. Fold the other side over, pinching the edge flat. Leave one corner open and squeeze out the air, then seal the corner. Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern. Repeat the process with the rest of the filling and dough pieces. To cook: Using 2 litres cooking oil, heat the oil in a wok (make sure the oil comes no higher than 5 cm below the top). Fry three or four pasties at a time for two minutes each side, until they are brown and the meat is cooked. Eat with tomato ketchup or soy sauce.