Mutton Tarts

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 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.