Entree: New Zealand – Maori Cuisine – Fried Bread with Mince (Deep-fried bread pockets filled with seasoned minced meat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Total 35 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 cup (240 ml) milk or water, lukewarm
- 2 tbsp (30 ml) vegetable oil plus more for dough and frying
- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, about 6 g, minced
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) tomato paste
- 1 tsp (5 g) dried mixed herbs or 1 tbsp (15 ml) fresh chopped parsley
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 qts (1.9 L) vegetable oil for deep-frying (enough for 2–3 in / 5–7 cm depth)
- 2 tbsp (30 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Make the filling: heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Add ground beef, breaking it up with a spoon, and brown until no pink remains, about 6–8 minutes. Stir in Worcestershire sauce, tomato paste, dried herbs or parsley, salt, and pepper. Simmer 3–4 minutes until mixture is cohesive and most moisture has evaporated. Remove from heat and let cool slightly.
3. Make the dough: in a large bowl whisk together flour, baking powder, salt, and sugar. Stir in milk or water and 2 tbsp (30 ml) oil until a soft dough forms. Turn onto a lightly floured surface and knead briefly until smooth, about 1–2 minutes.
4. Divide the dough into 8 equal pieces (about golf-ball size). Flatten each piece into a 4–5 in (10–12 cm) circle with a rolling pin or by hand.
5. Place about 2–3 tbsp (30–45 ml) of the mince filling in the center of each circle. Fold dough over the filling and pinch edges tightly to seal, shaping into a flattened round or oval. Ensure seams are well sealed to prevent filling leakage.
6. Heat deep-frying oil to 350°F (175°C). Fry 2–3 parcels at a time (do not overcrowd) until golden brown on both sides, about 3–4 minutes per side, turning once. Use a slotted spoon to transfer to paper towels to drain.
7. Serve hot, garnished with chopped parsley if desired. These are best eaten fresh and pair well with a simple salad or chutney.