- 50 g bean thread vermicelli noodles
- 450 g (3 cups) plain flour
- 60 ml (¼ cup) vegetable oil, plus extra, to shallow-fry
- 250 g minced beef
- 3 eggs, beaten
- 2 garlic cloves
- 6 spring onions, thinly sliced
- 3 bunches dill, leaves and stems chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 30 minutes
Place noodles in a small bowl and cover with boiling water. Stand for 30 minutes or until softened. Drain, cut into 3 cm pieces. Set aside.
Meanwhile, place flour and 1½ tsp salt in the bowl of an electric stand mixer. With motor running on low, add 250 ml boiling water and mix until combined, then add 125 ml cold water and continue mixing until a smooth dough forms. If still thick, add a little more water. Transfer dough to a lightly oiled bowl, turning to coat. Cover and stand at room temperature for 30 minutes.
Meanwhile, heat 1 tbsp oil in a large frying pan or wok over medium–high heat. Add beef and cook, breaking up lumps, for 6 minutes or until browned. Transfer to a bowl.
Wipe pan clean and heat another 1 tbsp oil over medium–high heat. Add eggs, swirling to coat base of pan, and cook for 2 minutes each side or until set. Turn out onto a board, finely chop and transfer to bowl with beef.
Return pan to heat. Add remaining 1 tbsp oil with garlic, spring onions and dill, and cook, stirring, for 2 minutes or until greens have wilted, then add to beef mixture. Add reserved noodles, season and set aside to cool.
Turn dough out onto a lightly floured work surface and divide into 12 even pieces. Roll each piece into a 20 cm-diameter round, flattening edges to create a thinner border. Divide beef filling among 6 rounds, leaving a 2 cm border. Sandwich with remaining 6 rounds, pressing edges to seal. Heat oil in a large pan over medium–high heat. Cook pies, one at a time, for 5 minutes each side or until golden and crisp. Serve pies immediately.
Photography Chris Chen
As seen in Feast magazine, October 2013, Issue 25.