For the filling
For the dough
Mix the dough ingredients together and knead into a dough.
Divide into smaller pieces and roll these into cylinders about 3 cm diameter.
Cut the cylinders into 4cm lengths.
Take one lenght of dough and squash it into a circle.Roll it out until it is 8 to 10 cm wide.Roll more at the edges than in the middle, so the dough is slightly thinner around the edges.
Put 2 1/2 teaspoons of meat mixture onto one side of your circle, leaving space around the edge.Fold the other side over, pinching the edge flat.Leave one corner open and squeeze out the air, then seal the corner.Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern.
Repeat this process with the rest of the filling and the dough pieces
Using 2 liters of cooking oil, heat the oil in a wok and fry three or four pasties at a time for two minutes each side, until they're brown and the meat is cooked.
Eat warm with tomato ketchup or soy sauce.