Makes about 40 bite-sized pies

Home (South Africa) - - SA PORK PROMOTION -

• 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.

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