Spicy Meat Parcels Recipe
 You may not be able to get the finest
Gossamer dough for this recipe as found in Indonesia. But however,
you can still achieve equally good results using ready-made filo pastry
or spring roll wrappers found in most Asian stores.
Ingredients: (Makes 16)
450 g/1 lb lean minced beef or mutton
2 small onions, finely chopped
2 small leeks, very finely chopped
2 garlic cloves, crushed
10 ml/2 teaspoons coriander seeds,
dried-fried and ground
5 ml/1 teaspoon cumin seeds, dry-fried and
ground
5-10 ml/1-2 teaspoons mild curry powder
2 eggs, beaten
400 g/14 oz packet filo pastry
45-60 ml/3-4 tablespoons sunflower oil
Salt and freshly ground black pepper
Light soy sauce, to serve
Method:
To make the filing, mix the meat with the
onions, leeks, garlic, coriander, cumin, curry powder and seasoning.
Turn into a heated wok, without oil, and stir all the time, until the
meat has changed color and looks cooked, in about 5 minutes.
Allow to cool and then mix in enough beaten
egg to bind to a soft consistency. Any leftover egg can be used to seal
the edges of the dough; otherwise, use milk.
Brush a sheet of filo with oil and lay
another sheet on top. Cut the sheets in half. Place a large spoonful of
the filling on each double piece of filo. Fold the sides to the middle
so that the edges just overlap. Brush these edges with either beaten egg
or milk and fold the other two sides to the middle in the same way, so
that you now have a square parcel shape. make sure that the parcel is as
flat as possible, to speed cooking. Repeat with the remaining fifteen
parcels and place on a floured tray in the fridge.
Heat the remaining oil in a shallow pan and
cook several parcels at a time, depending on the size of the pan. Cook
for 3 minutes on the first side and then turn the parcels over and cook
them for a further 2 minutes, or until heated through. Cook the
remaining parcels in the same way and serve hot, sprinkled with light
soy sauce.
If preferred, these spicy parcels can be
cooked in a hot oven at 200°C/400°F/Gas 6 for 20 minutes. Glaze with
more beaten egg before baking for a rich, golden color.
Happy Cooking,
Carol |
