Crispy fried goats’ curd and cranberry money bags

1. 1

   Mix the goats’ curd, cranberry sauce, salt and pepper gently in a bowl so the mixture is swirled but not completely combined. This improves the look and texture.

2. 2

   Chill the mixture in the fridge for 10-15 minutes to firm up.

3. 3

   Lay out one wonton wrapper on a clean work surface. Place 1 teaspoon of the goats’ curd mixture in the centre.

4. 4

   Brush the wonton edges lightly with water. Bring the corners up to the middle and pinch gently to create a money-bag shape.

5. 5

   Tie the top of the money bag with a chive strand, if using, or twist the pastry to seal and pinch tightly. Repeat with the other wontons to create 12 money bags.

6. 6

   Heat the oil in a large deep saucepan to 170-175C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

7. 7

   Fry 3-4 wontons at a time for 1½-2 minutes, until golden and crisp. Carefully transfer to drain on kitchen paper and lightly season with salt while hot.

8. 8

   These are best served warm, but they stay crisp for 15-20 minutes.

1 serving ≈ 25 g

Nutrition values are estimates. - means data is unavailable.