Heat the oil in
a frying pan. Add the spring onions, onion and garlic and cook for 2-3
minutes or until the onion is tender. Add the mince and brown well for 4-5
minutes, breaking up with a spoon as it cooks. Stir in the flavor base and
mashed potato and stir for 1 minute. Remove from heat and cool. Cut each
sheet of pastry into 9 even squares. Place teaspoonful of the mixture in
the centre of each piece of pastry. Fold the pastry over to form a
triangle. Seal well by pressing the edges with a fork. Heat 2-3 cm oil in
a large frying pan; add the pastries, in batches, and fry for 2 minutes
each side until golden and puffy. Drainw ell on paper towels. Good with
sweet chili sauce.
Note : If Thai
flavor base is unavailable, add chopped lemon grass, coriander, chili and
a dash of fish sauce to the filling instead.