Xian Bing (chinese Meat Pies

• total time: 41 minutes

Ingredients

Dough

200ml hot water (just boiled)

¼ tsp sea salt

450g (3 cups) plain flour

100ml hot water

2 tbsp peanut oil (or other neutral oil) + 1 tbsp extra

Filling

4 spring onions

500g beef, lamb or pork mince

5cm (2in) piece fresh ginger, finely grated

½ tsp ground sichuan pepper

½ tsp white pepper

1 tbsp sesame oil

50ml soy sauce

60ml chicken stock

2 tbsp peanut oil (or other neutral oil)

Directions

Step 1: Make the dough

Place the water in a large bowl, then sprinkle over the salt and flour. Mix with some chopsticks to evenly distribute.

Pour in the water and the 2 tbsp of oil. Mix to a dough, then knead on a clean work surface for 3 minutes, until smooth.

Return the dough to the bowl and cover with a tea towel. Rest for 20 minutes.

Step 2: Make the filling

Finely slice the spring onions and place in a large bowl with the mince, ginger, sichuan pepper, white pepper, sesame oil, soy and stock.

Mix very well until combined and all the stock has been incorporated.

Step 3: Assemble the pies

Divide the dough into 12 pieces, then roll into smooth balls. Place back in the bowl and drizzle with the extra oil and gently toss through with your hands to coat the balls.

Place the balls on a tray and cover lightly with plastic wrap. Rest for 10 minutes.

Roll out each dough ball on a board to about 3mm thick. Spoon a portion of filling in the centre and pinch the edges together in a circular pattern to enclose the filling like a dumpling.

Place the dough seam side down on the board and flatten the pies again gently with the palm of your hand to about 1cm thick.

Step 3: Cook the pies

Heat half the oil in a cast iron or heavy based frying pan over medium-high heat. Add the pies not to over crowd the pan and cook for 4-5 minutes until golden brown. Turn over and cook the other side for a further 3-4 minutes, until golden and crisp.

Transfer the pies to a wire rack over a tray to drain and repeat with the remaining oil and pies.

Serve the pies warm on their own or with some chilli crisp drizzled on top.