HALF MOONS WITH PORK AND SWEETCORN

Makes about 40 bite-sized pies

• 15ml flour • about 30ml water • oil for deep-frying • spicy dipping sauce DOUGH • 280g (500ml) flour • 30g soft butter • pinch of salt • about 250ml boiling water, cooled slightly FILLING • 5ml oil • 125g pork mince • 125g bacon bits • 1 green chilli, chopped • 1ml each cumin and coriander • 30ml flat-leaf parsley, chopped • 125ml corn kernels • 125ml cream cheese COATING • 2 eggs, beaten • about 350ml fine breadcrumbs

1 For the dough, rub the butter into the flour until it resembles breadcrumbs. Add the salt and stir in the water until a dough forms in the bowl. Turn the dough out onto a work surface and knead quickly to make smooth, pliable dough. Add a little extra flour if the dough is too sticky. Be warned: the dough could still be hot! Cover in cling film and allow to rest while you prepare the filling.

2 Heat the oil in a pan and fry the pork mince and bacon in the oil until crispy and golden brown. Add the rest of the ingredients and stir until the cheese has melted and the filling is fragrant. Season to taste with salt and pepper and allow to cool.

3 Divide the dough in two; it’s easier to work with a smaller quantity. Roll out the first piece of dough to a thickness of about 2mm on a lightly floured work surface. Cut into 6.5cm circles. Mix 15ml flour with enough water to make a sticky paste; you’ll use this ‘glue’ to close the pies. Add a teaspoonful of filling to each circle of dough. Spread the ‘glue’ around the edges and fold closed to make a half-moon shape. Pinch the edges carefully with your fingers to close each pie. Repeat until all the dough and filling has been used.

4 Dip the finished pies in the egg followed by the crumbs to create a crispy coating.

5 Heat the oil for deep-frying until a tester piece of dough rises to the surface bubbling. Deep-fry the pies in batches until golden-brown and crisp. Serve warm with a spicy dipping sauce or yoghurt.