Shabhaley

Step 1: Mix 10 ½ oz plain flour and ½ tsp salt, add ¾ cup water and 1 tbsp neutral oil and knead for 6–8 minutes into a smooth, firm dough. Cover and rest for 20 minutes.

Step 2: On a separate board, mix 14 oz minced beef (15–20% fat), 1 onion, 3 spring onions, 3 garlic cloves, ½ oz fresh ginger, ½ oz coriander, ½ tsp ground Sichuan pepper, 1 tsp salt and 1 tbsp light soy sauce in a bowl. Add 3 tbsp water and 1 tbsp neutral oil and stir hard until the mixture is sticky and juicy.

Step 3: Divide the dough into 12 pieces and roll each into a 12 cm round. Keep the rest covered as you work.

Step 4: For half-moons, put 2 heaped tablespoons of filling on one side of a round, flatten it slightly, fold the dough over and press the edges. Crimp the edge with a twisting, rope-like fold so it is sealed tight. For round pies, sandwich the filling between two rounds and crimp. A leak lets in oil and makes them greasy.

Step 5: Lightly press each pie flat so the filling is an even 1.5 cm thick; this helps the meat cook through in time.

Step 6: Heat 4 ¼ cups neutral oil in a deep pan or wok to 350°F; a scrap of dough should rise with steady, not furious, bubbles.

Step 7: Fry 3–4 at a time for 6–7 minutes, turning once or twice, until deep golden and crisp. Frying in oil that is too hot is the usual mistake: the crust darkens before the beef cooks.

Step 8: Check one: the filling must be steaming hot with no pink, and reach 160°F (160 °F). Drain on a rack and serve hot with sepen.