Crabmeat Pie

Adapted from Sensations by Sam Leong (Crispy Crabmeat Pastry with Foie Gras Braised in Soy Sauce).

Ingredients

1. Plain/all-purpose flour, 125g
2. 1 egg yolk
3. 1 tsp vegetable shortening
4. Cooking oil, for deep-frying
5. Shallots, chopped, 1 tsp
6. Scallions, chopped, 1 tsp
7. Crabmeat, 85g
8. Leek, chopped, 45g
9. Hard-boiled egg, chopped, 1
10. Salt, 1/4 tsp
11. Sugar, 1/4 tsp 
12. White pepper, 1/4 tsp

Instructions

1. Combine flour, egg yolk and shortening into a dough. 
2. Roll out into a thin sheet, and cut out rounds.
3. Heat 1 tbsp of oil and fry the shallots until light golden.
4. Drain and combine with remaining ingredients for the filling. 
5. Divide filling into 4 portions.
6. Spoon 1 portion of filling onto the centre of a dough round and cover with another dough round. 
7. Press edges tgt to seal pastry. Repeat to make 4 pastries.
8. Heat the oil for deep-frying and deep-fry the pastries for 2 min, until crisp and golden brown. 
9. Drain pastries well and serve.