Ingredient!
12 ounces Corned Beef
2 whole scallion
½ onions, chopped
4 cloves of garlic
10 sprigs of thyme
¼ tsp black pepper
1 teaspoon parsley
1 tsp canola oil
1 teaspoon butter
1 liquid baking recipe
Preparation!
Make the dough to bake and set it aside to rise.
Meanwhile, place a large skillet on the stove over medium heat. Add oil and butter. When butter is melted, add onion and sautee to soft for approx. 3 minutes. Add the garlic and thyme and cook for another 30 seconds, stirring frequently.
Add the corned beef and using a large spoon, break into smaller pieces. Add the stallion and pepper and cook for 5 minutes, stirring occasionally. Set aside to cool.
At this point, the dough should be ready. Now on a floured surface, roll the dough to ½ inch thickness and cut with a 5 inch round cutter. A drinking glass will do the trick, too.
Place the circle of dough in your palm, then take a spoonful of the cooled corned beef and place it in the center.
Squeeze the edges of the dough to form a seal around the corned beef mixture forming a ball. Place on a floured surface and gently flatten with your palm. Do this slowly to make sure the filling does not burst through the dough.
Place a deep pan over a medium fire.
When the oil is hot, bake carefully in the oil and fry until golden brown, turning once to brown both sides.
Remove from oil with a cut spoon and place on a paper lined plate to drain and cool. Server warm.