FISH AND HAM PUFFS

Preparation Method :

• Process fish, ham, shallots, soy sauce and sherry until smooth; stir in water chestnuts.
• Roll out half the thawed pastry thinly on lightly floured surface; cut out rounds with sharp cutter.
• Place teaspoonfuls of fish mixture onto pastry rounds. Brush around edge with egg, fold over to enclose filling.
• Roll and fold edges over. Heat oil in wok, deep fry puffs few minutes, or until golden brown and cooked through; drain on absorbent paper.