Flaky Vegetable Puffs

This pastry is so unique, it is flaky and the layers run horizontally . I can't even describe it, it is so amazingly attractive. I had to learn how to make it. I found this on Youtube http://www.youtube.com/watch?v=BWvqzpxiZMI. Please watch this video before you attempt to make this as the method in the recipe did not make sense until you have watched how it is rolled.

Ingredients:

Cooking oil

450g peeled and shredded white radish

130 g shredded cabbage

50 g soaked to soften and shredded dried black fungus

80 g minced pork

50 g shredded spring onions

50 g peeled and shredded young ginger

50 g soaked and chopped dried prawns

Seasoning(to taste)

salt

sesame oil

First dough

300 g bleached all purpose flour

40 g sugar

1 egg beaten

40 g lard/shortening

115 ml water

Second dough

300 g cake flour

150 g lard/shortening

Method:

Heat oil and saute radish, cabbage, black fungus, minced pork, spring onions, Ginger and dried prawns until fragrant. Set aside to cool.

Combine first dough ingredients to form a dough

Combine second dough ingredient to form a dough

Roll first dough out until it is large enough to enclose second dough

Place second dough in the middle of the first dough and bring sides up to enclose.

Roll combined dough out and fold in the sides then roll out again.

Repeat the process of folding and rolling out the dough a few more times.

Leave dough in the refrigerator for 1 hour.

Roll chilled dough out and fold dough in half and roll up tightly from the shorter end as with a swiss roll.

Cut into 12 equal slices then halve each slice horizontally to get 2 semi-circular pieces.

Stand each semi-circle on its freshly cut side. Using your palm, press each semi-circle down to flatten then roll each one out into a long strip.

Spoon some filling on top, nearer one end of dough strip and roll dough up like a swiss roll to enclose filling. You should be able to see the layers of dough on the outside of the puff.(i followed how it was done in the video, it was much easier)

Repeat to make more puffs.

Heat oil for deep-frying. Fry puffs for 3 - 4 minutes over LOW HEAT. When puffs are golden brown, increase heat briefly. This reduces the absorption of oil into the puffs and also ensures that they are crispy.

Remove and drain well.

Serves