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Mutton Tarts Recipe

Mutton Tarts is a popular Continental Starter
Author :
On :
Tuesday, 17 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Continental Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 2
Rated 5 based on 100 votes


  • 4.5 cups - flour, sifted
  • 1 cup - vegetable oil
  • 1.5 lb - lean mutton, minced
  • 4 tsp - soya sauce
  • 7 oz Mutton stock
  • 9 oz cellophane noodles, boiled & chopped in 1/4 inch sections
  • 3.5 tbsp - scallions, chopped
  • 2 tsp - fresh ginger, chopped
  • 1 tbsp - sesame oil
  • 1 tsp - five-spice powder
  • 1 tsp - MSG
  • salt to taste
  • How to Make Mutton Tarts:

    1. Mix the mutton with of the salt, Soya sauce and stock.
    2. Stir in one direction until it becomes a paste.
    3. Then add the cellophane noodles, scallions, ginger, MSG, sesame oil, and five-spice powder and blend well.
    4. Divide the filling into 10 portions. Set aside.
    5. Dissolve salt in 10.5 oz of water.
    6. Stir the water into the flour to make a dough.
    7. Knead well. Let stand for a while.
    8. Roll the dough into a long roll and cut into 10 round pieces.
    9. Roll out each round into thin circle.
    10. Add 1 portion of the filling to the center of the piece and seal it.
    11. Repeat until all the dough and filling are used.
    12. Heat the oil in a pan to about 230 degrees F, or until small bubbles appear around a piece of ginger or scallion green dropped into the oil.
    13. Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown.
    14. Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve.


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