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MUTTON AND MINT POUCH
(Serving Size 4)

Cooking Method
Deep Fry

INGREDIENTS
- SpringHome Springroll Pastry 4 sheets (8.5")
- Mutton (minced) 250 g
- Mint (shredded) 2 tbsp
- Ginger (chopped) 1 tsp
- Garlic (chopped) 1 tsp
- Shallots (sliced) 4 bulbs
- Red Chilli (finely chopped) 2 nos
- Raisins 2 tbsp
- Spring Onions (blanched) 1 stalk
- Egg White (beaten) 1 no
- Mint 8 leaves
- Salt & Pepper ¼ tsp each
- Royles Oil for frying

SAUCE
- Red Chilli (chopped) 2 nos
- Ginger (sliced) 2 pcs
- Garlic 2 cloves
- Lemon Juice 2 tsp
- Salt 1/4 tsp

INSTRUCTIONS
1. Heat oil, saute ginger, garlic, shallots till fragrant.

2. Add mutton and cook till done. Add the mint, chilli, raisins, salt and pepper and remove from fire; set aside to cool.

3. Cut pastry into four. Scoop a little of the mixture on to the centre of each pastry skin, brush egg white around, bring the edges together and tie with spring onion.

4. Deep-fry the parcels in hot oil to a golden brown colour. Serve garnished with mint leaves.

5. To make the sauce, place all ingredients in a blender and puree to a fine paste.

SERVING SUGGESTION
Serve with Ginger - Garlic Chilli sauce.

Recipe adapted from Tee Yih Jia- www.tyjfood.com

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