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"HUUSHUUR" FRIED MEAT PASTRY
Ingredients:
Filling:
- 1 kg minced fatty mutton or beef
- 3.5 teaspoons salt
- 1 chopped onion
- 2 cloves crushed garlic
- water to mix
Mix the filling into a firm paste.

Dough:
- 4.5 cups of flour
- 0.5 teaspoon of salt
- water to mix

Directions:
Mix the dough ingredients and kneed well. Divide into smaller pieces and roll them into cylinders about 3 cm in diameter. Cut the cylinders into 4 cm lengths.

Assembly:
Take a length of dough and press it into a circle. Roll it out until it is 8-10 cm wide. Roll more at the edges than in the middle, so the dough is slightly thinner around the edges.
Put 2.5 dessertspoons of meat mixture onto one side of your circle, leaving space around the edge. Fold the other side over, pinching the edge flat. Leave one corner open and squeeze out the air, then seal the corner.
Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern. Repeat the process with the rest of the filling and dough pieces.

Cooking:
Heat 2 liters of cooking oil in a work, making sure the oil comes no higher than 5 cm below the top. Fry three or four pasties at a time for two minutes each side, until they are brown and the meat is cooked.
Eat with tomato ketchup or soy sauce.