4 1/2 cups flour, sifted
1 cup vegetable oil
1 1/2 lb lean mutton, minced
Salt to taste
4 tsp Soya sauce
7 oz mutton stock
9 oz cellophane noodles, boiled & chopped in 1/4 inch sections
3 1/2 tbsp scallions, chopped
2 tsp fresh ginger, chopped
1 tbsp sesame oil
1 tsp five-spice powder
1 tsp MSG

Mutton Tarts

1. Mix the mutton with of the salt, Soya sauce and stock.
2. Stir in one direction until it becomes a paste, then add the cellophane noodles, scallions, ginger, MSG, sesame oil, and five-spice powder and blend well. Divide the filling into 10 portions. Set aside.
3. Dissolve salt in 10 1/2 oz of water. Stir the water into the flour to make a dough. Knead well. Let stand for a while.
4. Roll the dough into a long roll and cut into 10 round pieces. Roll out each round into thin circle.
5. Add 1 portion of the filling to the center of the piece and seal it. Repeat until all the dough and filling are used.
6. Heat the oil in a pan to about 230 degrees F, or until small bubbles appear around a piece of ginger or scallion green dropped into the oil.
7. Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown.
8. Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve.