At home we make these sacks normally with meat or fish, however try this variations, made with a strong flavour cheese such as Brie or Mature Cheddar. The best sauce to dip them in is spicy Thai chilli sauce, it cuts through the fattyness and gives a spice to balance the smoothness of the cheese. In the photograph below you can see the uncooked sacks, tied with the spring onions. If you don't want to prepare the pastry yourself you can use wonton skins, available from an Asian grocer.
[With Christmas and New Year coming, I bumped this recipe from 2005, to the top. It's a rich party treat and very easy to make]
120 gms Wheat Flour
1 Tablespoon Oil
4 Small Spring Onions
Oil for Deep Frying
200 gms Brie Cheese
1. Mix the flour with the egg and oil together and knead the flour for a minute until it forms a smooth dough.
2. Place the dough in a bowl, cover with a damp cloth and let it rest for 5 minutes.
3. Chop the spring onions into 8 cm long and very thin strips. You will use these as string to tie the sacks with. Heat your deep fat oil, and fry the spring onion strips for just a few seconds to make them soft. Do not let them go brown!
4. To make pastry sack, roll the dough until flat and 1-2mm thick.
5. Cut the pastry into squares, 6x6 cms
6. Chop the cheese into small cubes to approx 2 cms on each side.
7. Place the cheese into the center of a square of pastry, pull up the edges into a sack shape and tie with one of the spring onion strips.
8. Get the frying oil good and hot before you fry these sacks (190 degrees celsius).
9. Fry for 1 minute. The cheese will just melt and the pastry should just be browned and they should float to the top.
10. Serve with sweet chilli dipping sauce, this sauce is essential to the dish.
Sweet Chilli Sauce