Ingredients
120 gms Wheat Flour
1 Egg
1 Tablespoon Oil
4 Small Spring Onions
Oil for Deep Frying
200 gms Brie Cheese
Rolling Pin
Preparation
- Mix the flour with the egg and oil together and knead the flour for a minute until it forms a smooth dough.
- Place the dough in a bowl, cover it with a damp cloth, and let it rest for 5 minutes.
- Chop the spring onions into 8 cm long and very thin strips. You will use these as strings to tie the sacks with. Heat your deep-fat oil, and fry the spring onion strips for just a few seconds to make them soft. Do not let them go brown!
- To make a pastry sack, roll the dough until flat and 1-2mm thick.
- Cut the pastry into squares, 6x6 cm
- Chop the cheese into small cubes to approx 2 cm on each side.
- Place the cheese into the center of a square of pastry, pull up the edges into a sack shape, and tie it with one of the spring onion strips.
- Get the frying oil good and hot before you fry these sacks (190 degrees Celsius).
- Fry for 1 minute. The cheese will just melt and the pastry should just be browned and they should float to the top.
- Serve with sweet chili dipping sauce, this sauce is essential to the dish.