Ingredients

• 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

• Mix the mutton with of the salt, Soya sauce and stock.
• Stir in one direction until it becomes a paste.
• Then add the cellophane noodles, scallions, ginger, MSG, sesame oil, and five-spice powder and blend well.
• Divide the filling into 10 portions. Set aside.
• Dissolve salt in 10.5 oz of water.
• Stir the water into the flour to make a dough.
• Knead well. Let stand for a while.
• Roll the dough into a long roll and cut into 10 round pieces.
• Roll out each round into thin circle.
• Add 1 portion of the filling to the center of the piece and seal it.
• Repeat until all the dough and filling are used.
• 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.
• Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown.
• Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve.