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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.

Note: If you are a little hesitant with the relatively short cooking time of this recipe then to pre-cook or par-cook  the filling as a stir-fried ingredient will take out the concern and not adversely affect the flavour. The flavour turns out to be more gravy flavoured with less noticeable fat morsels.

For the dough:

4 ½ cups flour
½ teaspoon salt
water to mix


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 4cm lengths.
To assemble: Take one length of dough and squash it into a circle. Roll it out until it is 8 to 10cm 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:

2 litres cooking oil
Heat the oil in a wok (make sure the oil comes no higher than 5cm 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.