Sunbeam DF4500 Instruction Booklet page 43

Recipes for your Deep Fryer continued
Fried Cheese Scones
Filling
1 egg
100g grated gruyere cheese
2 leeks, finely sliced
¼ cup thickened cream
Salt and freshly ground black pepper
Dough
30g butter (diced)
1 ½ cups self-raising flour
½ tsp salt
¾ cup milk
1.Saute leeks in 1tbsp of butter until soft.
Remove from the heat and mix through
cheese, egg, and cream. Season and set
aside to cool.
2.Place butter, flour and salt in a bowl and
rub the mixture between fingertips until it
resembles fine breadcrumbs. Add milk and
bring dough together.
3.Turn dough out onto a floured bench and
knead lightly for 2-3 minutes.
4.Take about 2 tbsp of the dough at a time
and work into a flat circle. Place 1tsp of
the filling in the centre and work edges
together, pinching to seal. be careful to
keep the thickness of the dough as even as
possible.
5.heat oil to settings 8-10, frying about 8 at
a time until puffy and golden.
6.Drain and serve hot.
Shallot and sesame puffs
2 sheets ready rolled shortcrust pastry
1 tablespoon vegetable oil
1 teaspoon fresh grated ginger
1 clove garlic, crushed
12 green shallots, sliced
½ cup sesame seeds
2 tablespoon oyster sauce
1 egg yolk, beaten
1.heat oil in a wok, add ginger, garlic,
shallots and sesame seeds. Stir fry for 1
minute, add oyster sauce. Remove from
heat set aside to cool.
2.Cut 8 cm (squares) from pastry sheets
2
3.Place a tbsp of shallot mixture into each
square, glaze edges with egg. bring the
four corners to the centre and pinch edges
to seal.
4.glaze with remaining egg and sprinkle
lightly with extra sesame seeds.
5.heat oil to settings 8-10 and fry till golden
brown, about 4 minutes.
41