Num sach chrout chien.
(Meat pastry)

Golden fried pastry stuffed with grounded pork and jicima is delicious. This French influence recipe originated from Khmer Krom in Prey Norko (Saigon) province.
• Ingredients :
  • ½ lb Grounded pork
  • ¼ Cup chopped yellow onion
  • 1 Cloves garlic, minced
  • ½ Cup diced jicima
  • 1 Teaspoon fish sauce
  • 1 Teaspoon soy sauce
  • 1 Teaspoon sugar
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
    
  • 1 Cup All purpose flour
  • ¼ Cup water
  • ¼ Cup vegetable oil or butter
  • ¼ Teaspoon salt
  • 1 egg white, beaten
  • 6 Cups cooking oil for deep fry
• Procedures :
  In a small bowl, mix grounded pork with garlic, onion, jicima, fish sauce, soy sauce, sugar, salt and black pepper, mix well and set it a side.
  In a large bowl, mix flour with water, butter and salt, mix well, covered bowl with damp clean cloth or paper towels, refrigerated for 15 minutes or set dough a side for 30 minutes.
  Divide dough into 10 small balls, take a ball of dough, rolls and presses between palm of hands to flat and shape dough to flat round shape.
  Brushed pastry shell's corners with egg white.
  Put some prepared meat at the center of round dough and fold it in half, like half moon shape, and press down with fork to seal.
  Pour 6 cups oil in a large frying pan, cook with high temperature till oil bubbling hot, turn the temperature down to medium.
  Drops prepared pastry in to hot oil, not too many at one time, cook till both sides meat pastry golden brown, removed and put fried pastry on a plate covered with paper towels to drain excessive oil.
  Serve hot or warm.
  Great for snack or mahope sar(appetizers).