These are made with a home made dough which is made of potatoes and are well worth that extra effort to do this.
The potato dough is a pleasant change from ordinary dough!
Preparation Time: 50 minutes plus 20 resting
Cooking Time: 55 minutes
Serves: 4 as a side
Ingredients 250 g potatoes, peeled and chopped
35 g butter, softened
½ tsp salt
100 g plain flour
About 50 g short cut bacon, cut into strips
½ small onion
1 garlic clove, crushed
70 g mushrooms, thinly sliced
Pinch cayenne pepper
1 tbsp sour cream
1 tbsp parsley
Oil for frying
Method For the pastry
Cook the potatoes until they are soft.
Drain and set aside for 20 minutes.
Mash until they are smooth - I did this with a fork - do not process.
Stir in the salt and 25 g of the butter, and then work in enough flour to give a soft, yet a dry, dough.
Knead this dough ONLY about 12 times before setting aside, covered with damp paper towel or tea towel.
For the filling
Heat a bit of oil in a pan, and add the bacon, onion and garlic and stir over a medium heat for a few minutes.
Add the remaining butter and the mushrooms, and cook for about 5 minutes more.
Add the cayenne and a bit of black pepper, and stir in the sour cream and parsley.
Remove from the heat.
Divide the dough into two portions on a well floured surface, and roll each one to about 3 mm thick, or slightly thinner.
I used an 8 cm or thereabouts, round biscuit cutter to cut out circles from each dough portion.
Keep gathering the left over bits to form more circles, making sure you end up with an even amount as you will put one on the top and one on the bottom.
Allow the dough to sit for a few minutes, and then brush around the edges of half of these circles with water.
Divide the filling amongst them.
Cover each one with another circle of dough and press the edges together firmly to seal them.
Heat a few tablespoons of oil in a frying pan and cook these parcels, possibly in batches, over a medium heat for about 5 minutes or until a golden colour on both sides.
I served them as an accompaniment to my prawn san choy bow, and also ate them for the next few days, both heated up and at room temperature.