Mince parcels

Recipe from: 6/15/1989 12:00:00 AM
Ingredients 18
Servings 26
Time

Ingredients

  • FILLING
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 500
    g
    mince
  • 50
    ml
    tomato purée
  • salt
  • pepper
  • basil
  • DOUGH
  • 720
    g
    cake flour
  • 10
    ml
    baking powder
  • 5
    ml
    salt
  • 250
    g
    margarine
  • 2
    eggs
  • 150
    ml
    milk
  • OTHER
  • whole cloves
  • oil for deep-frying
 

Method

 
Heat the oil and fry the onion until soft. Add the mince and fry until cooked and lightly browned. Add the tomato purée and flavour with salt, pepper and basil as desired. Set aside. DOUGH: Sift the dry ingredients together and rub in the margarine with your fingers until well mixed. Beat the eggs lightly and add to the mixture. Add just enough milk to make the dough manageable. Roll the dough out until it is 3 mm thick and cut into squares. Place one spoonful of the filling on each square and fold the four points to the centre. Press the ends together well and stick a clove through the point that has been formed. Heat enough oil in a saucepan and fry the parcels until they are brown on the outside and the dough is cooked. Try to prevent them from sinking to the bottom, as they will burn. Drain on paper towels. Makes 24-30 parcels.
 

Read more on: deep-fry  |  beef
 

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