Lamb martabak

Indonesia’s answer to a Cornish pasty, this martabak is one of my favourite snacks. The traditional version is made with a thin, translucent sheet of oiled homemade dough that’s pan-fried in a cast-iron pan — but for easy entertaining, use spring roll wrappers.

MAKES: 30 PIECES TAKES: 30 MINS

INGREDIENTS

30 x 15cm square spring roll wrappers 1 banana or 1 beaten egg, for sealing coconut oil or sunflower oil, for frying sunflower oil, for deep-frying

FOR THE FILLING

450g lamb mince 2 garlic cloves, peeled and crushed 2 small banana shallots or 4 Thai shallots, peeled

and finely chopped 8cm piece of ginger (about 40g), peeled and finely

chopped 2 spring onions, finely chopped ½ bunch of chives, finely chopped 1 tsp ground coriander ½ tsp ground cumin ½ tsp salt ¼ tsp ground black pepper

METHOD

Combine all the ingredients for the filling in a bowl and mix well. Heat 1-2 tbsp coconut oil or sunflower oil in a large frying pan over a medium-high heat, then add the filling mix and cook, stirring, until the lamb is cooked through. Taste and adjust the seasoning as needed. Transfer to a bowl and allow to cool.

Line a tray with baking parchment. Place one spring roll wrapper on a chopping board, storing the unused wrappers under a clean tea towel so they don’t dry out. Spread 1-2 tbsp of the filling over one half of the wrapper, leaving a 1cm border. Cut a thick slice of the banana with the skin on and rub the banana flesh over the edges of the wrapper to help seal them (alternatively, brush with beaten egg). Fold the other half of the spring roll wrapper over the filling and press the edges together, then set on the tray. Repeat until all the filling has been used.

Fill a deep saucepan one-third full with sunflower oil and heat to 160C (if you don’t have a kitchen thermometer, check the oil is at the right temperature by dropping in a cube of bread; it should turn golden in 25-30 seconds.) Fry the martabak in batches for 2-3 mins until golden, then transfer to a tray lined with kitchen paper to absorb any excess oil.

Cut the martabak in half so the filling can be seen, then serve.