Deep Fried Pastry wt Roast Chicken

Most of the time I only bake the pastry I make but never deep fried pastry.This is my first time experimenting deep fried pastry I make from scratch..Oh boy!! this deep fried pastry pouch is really flaky and crispy !! I have some leftover roast chicken and take the advantage to make filling from the meat..if you have roast meat leftover,it's best to use as the pastry filling..well,don't worry about oily or fattening or cholesterol if you eat it once in a blue moon..it's worth to try this method:Deep fried pastry!

Ingredients:
Oil Dough(A)
180 gm all purpose flour
120 gm shortening

Water Dough(B)
270 gm all purpose flour
30 gm margarine or butter
1/2 tsp salt
150 ml water

Filling (C)
2-3 cups boneless roasted chicken diced (or any leftover meat)
3 tbsp sugar
1 tbsp thick soy sauce (caramel sauce)
2 tbsp soy sauce or to taste
ground black pepper
4 tbsp corn flour + 2 tbsp cold water ,mix well for thickening
1/2 cup green pea
1 large onion,peeled and diced
2 tbsp oil
2 cups oil for frying
Method:
1:Heat large skillet at medium heat with oil ,add diced onion and diced roasted chicken,fry for 5 minutes add in all seasoning,then corn flour dissolve,Check the seasoning before dish out to a plate ,set aside to cool .
2:Combine ingredients (A) and (B) knead separately until well .
3:Wrap (A) into (B),then roll out and fold in half.Repeat the same procedure twice.Divide dough into small portion ,about 12-15 pieces.
4:Roll out each portion of the dough thin.Then fill 2 tsp filling in the center before wrap and seal the edges tight.Use crimp or folding style to hold the filling from leaking out.Repeat the same method until all pastry are wrapped.
5:Keep the prepared pouch pastry in freezer until hard.Heat fryer with oil at medium heat.Deep fry each wrapped pouch in the hot oil until golden brown.Dish out to paper towel to drain the excess oil..
6:Serve fried pastry warm..

Note:for the pastry to becomes crispier after deep fried,the dough must store in freezer first!!