Spring Onion Patties Bialik College Kitchen Garden Program
Ingredients:
Equipment:
2 cups plain flour, sifted ½ teaspoon sugar ½ teaspoon salt 2 tablespoons rice bran oil 1 cup spring onions, finely sliced 3 tablespoons white sesame seeds rice bran oil for frying
bowl rolling pin metric measuring cups/spoons pastry brush frying pan
Method: 1. Combine flour, sugar and half the salt in a bowl. 2. Make a well in the centre and pour in the rice bran oil. Work in enough cold water to make a smooth, soft dough. 3. Knead lightly. Divide into 6 portions. 4. Taking one piece of dough, roll out to a 15cm circle and brush with rice bran oil and sprinkle with sesame seeds. Cover evenly with spring onions and season with salt. 5. Roll up tightly into a long snake. Stretch out into a long rope and then shape into a coil, like a snail. 6. Sprinkle lightly with extra flour and roll out again into a 15cm circle. Repeat with remaining dough. 7. Brush the top of each pastry with a little sesame oil, then coat with sesame seeds. 8. Heat frying pan and wipe a film of rice bran oil onto the pan. 9. Place un‐seeded surface down in the pan and cook until the underside is golden. 10. Flip over and cook the other side. Add more oil with each batch of pastry. 11. Cut patties into quarters and serve.
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