Prawn & cabbage pastries

Method

• 1
  Place the mushrooms in a heatproof bowl. Cover with boiling water and set aside for 30 minutes to soak. Drain. Trim the stems and discard. Thinly slice.
• 2
  Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 10 minutes to soften. Drain. Use kitchen scissors to cut the noodles into short lengths.
• 3
  Meanwhile, heat a wok over high heat. Add half the oil and heat until just smoking. Add the garlic, ginger, onion, carrot and cabbage and stir-fry for 3 minutes or until the vegetables start to soften. Add the soy sauce and stir-fry for 2 minutes or until the vegetables are soft and the liquid has evaporated. Transfer to a large bowl.
• 4
  Heat the remaining oil in the wok over high heat. Add the mince and prawn and cook, stirring with a wooden spoon to break up any lumps, for 3 minutes or until the mince and prawn change colour. Add the mince mixture, mushroom, noodles and half the egg to the vegetable mixture. Stir until well combined. Season with salt and pepper. Set aside to cool to room temperature.
• 5
  Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Cut 1 pastry sheet in half. Place 1/3 cup of the mince mixture lengthways along the centre of each piece of pastry. Lightly brush the edges of pastry with some of the remaining egg. Fold over the pastry to enclose the filling. Press the edges to seal. Cut crossways into 4 pieces. Place on the prepared tray. Repeat with remaining pastry, mince mixture and egg. Brush the tops of pastries with egg. Sprinkle with sesame seeds. Bake for 18 minutes or until crisp and golden. Serve with sweet & sour sauce.