Name: Mince parcels
Yield: 26 servings
Cuisine: Beef
Ingredients: 15.00 ml oil; 1.00 onion chopped; 500.00 g beef mince; 50.00 ml tomato purée; salt; freshly ground black pepper; fresh basil; 720.00 g flour cake; 10.00 ml Baking powder; 5.00 ml salt; 250.00 g margarine; 2.00 eggs; 150.00 ml milk; cloves whole; oil for deep frying

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Ingredients (15)

FILLING

15.00 ml	oil
1.00	onion — chopped
500.00 g	beef mince
50.00 ml	tomato purée
	salt
	freshly ground black pepper
	fresh basil

DOUGH

720.00 g	flour — cake
10.00 ml	Baking powder
5.00 ml	salt
250.00 g	margarine
2.00	eggs
150.00 ml	milk

OTHER

	cloves — whole
	oil — for deep frying

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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.