Khuushuur (Mongolian Fried Meat Pastries)

Ingredients

• 2 1/2 cups (320g) plain flour
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus extra for frying
• 3/4 cup (180ml) warm water
• 400g (14 oz) minced mutton or beef, with some fat
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin (optional)
• 1 tsp salt
• 1/2 tsp ground black pepper
• 3 tbsp cold water or broth
• oil for shallow-frying, about 2 cups

Before you cook

• Whisk the flour and salt together, then work in the 2 tbsp oil.
• Pour in the warm water and mix until a soft dough forms.
• Knead the dough for about 8 minutes until smooth, then cover it and rest for 20 minutes.
• Combine the minced meat with the onion, garlic, cumin, salt, and pepper in a bowl.
• Mix in the cold water or broth a tablespoon at a time until the filling is loose and juicy but still holds together.
• Divide the rested dough into 12 equal pieces and roll each into a ball.
• Roll each ball into a thin circle about 12cm (5 inches) across.

Steps

1. Spoon two tablespoons of the meat filling onto one half of a dough circle, leaving a bare border around the edge.
2. Fold the other half of the dough over the filling to make a half-moon shape.
3. Press the curved edge firmly with your fingers to seal it, then crimp it with a fork or by pinching small folds along the edge.
4. Repeat filling and sealing the rest of the dough circles.
5. Pour oil into a deep, heavy pan until it's about 2cm deep and heat it over medium heat until a small scrap of dough dropped in sizzles and rises straight away.
6. Lower two or three khuushuur into the hot oil at a time without crowding the pan.
7. Fry the pastries for about 3 minutes, then flip them and fry the other side for another 3 minutes, until both sides are deep golden brown.
8. Lift the khuushuur out with a slotted spoon and rest them on a wire rack or paper towels to drain.
9. Let the oil come back up to temperature before frying the next batch.
10. Serve the khuushuur hot, split open at the edge first to let the steam escape.