Rissolees of Chicken

Ingredients

• Pie Paste (Chromsky Mixture) (Recipe for Pie Paste not provided, assume pre-made or follow a standard recipe.)
• Lard (Originally lard. Substituted with vegetable oil for modern preference.)

Instructions

1. 1Roll out the Pie Paste (Chromsky Mixture) very thin.
2. 2Cut out circles with a large biscuit cutter. Wet the edges of the circles. Place a teaspoonful of the chicken mixture in the center of each circle, then fold the paste over it, pressing the two edges to seal.
3. 3Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the rissoles in the hot oil until the paste is cooked and golden brown, about 3-5 minutes. Remove and drain on paper towels.
4. 4Serve the rissolees hot on a napkin.