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Guinea Fowl and Razor Fish Biscuit

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Marinate fowl and fish, leave for at least 20minutes.
In a heavy base pan or wok, stir fry mushrooms until fragrant, add shallots then meat frying very quickly.
When almost cooked add garlic chives then season with extra rice wine, soy sauce, oyster sauce sugar and white pepper. Adjust according to taste. Set aside to cool.
To make the dough whip lard until white and creamy, mix in crumpet flour until the dough comes together.
If it is too dry add a little more lard.
Wrap in cling wrap and refrigerate.
Follow the same steps for Dough No. 2, this time adding in enough cold water to bring the dough together, quite soft, not too firm. Also refrigerate.
Divide both the doughs into 8 equal parts.
Roll Dough No.1 out to a thickness of 5mm keeping it as square as possible.
Roll out Dough No. 2 to the same thickness and sandwich in between Dough No.1.
Roll the dough back to a thickness of 5mm, then into a log. C
Cut each log in half placing cut side on board, then flatten with your hand and roll out into a disc 5mm thick.
Repeat with all the dough.
Place a spoonful of mixture on a disc, put another disc on top, crimp the edges together and using your thumb and forefinger roll the edge over all the way around the biscuit.
Make up all the biscuits and fry at 180° Celsius until crisp, drain and serve with a salad of citrus, rocket, chervil and witlof.