Ingredients ：
  4 1/2 cups (500 g) flour, sifted
1 cups (250 ml) vegetable oil
1 1/2 lb (750 g) lean mutton, minced
2 tsp salt, or to taste
4 tsp soy sauce
7 oz (200 ml) mutton stock
9 oz (250 g) cellophane noodles, boiled and chopped in 1/4 inch (1 cm) sections
3 1/2 tbsp (50 g) scallions, chopped
2 tsp fresh ginger, chopped
1 tbsp (15 ml) sesame oil
1 tsp five-spice powder
1 tsp MSG 
 

Method：
Mix the mutton with 1 tsp of the salt, soy sauce and stock. Stir in one direction until it becomes a paste, then add the cellophane noodles, scallions, ginger, MSG, sesame oil, and five-spice powder and blend well. Divide the filling into 10 portions. Set aside.

Dissolve 1 tsp salt in 10 1/2 oz (300 ml) of water. Stir the water into the flour to make a dough. Knead well. Let stand for a while. Roll the dough into a long roll and cut into 10 round pieces. Roll out each round into thin circle. Add 1 portion of the filling to the center of the piece and seal it. Repeat until all the dough and filling are used.

Heat the oil in a pan to about 230oF(110oC), or until small bubbles appear around a piece of ginger or scallion green dropped into the oil. Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown. Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve.