Friday, February 12, 2021

Recipe Sharing: Chinese Pork Pies (Guest Post)

The Chinese do such wonderful things with pork.  Like Chinese Pork Pies.  Here's the recipe published via Taste.com.mt.  

(Apologies.  This recipe was found on Noise.Cash, a social platform that no longer exists.  After diligent research via the Internet I found the content published elsewhere and corrected the link.)


INGREDIENTS

400g pork sausages, casings removed

4 spring onions (shallots), thinly sliced

2 teaspoons Chang‘s Pure Sesame Oil

1 1/2 teaspoons ground star anise

125ml (1/2 cup) warm water

50g lard or butter

300g (2 cups) cake, biscuit & pastry plain flour (see note)

1 tablespoon warm water, extra (optional)

1 egg, lightly whisked

1 teaspoon sesame seeds

Tomato chutney, to serve

Watercress sprigs, to serve


METHOD

Step 1

Place the sausage meat, spring onion, sesame oil and star anise in a bowl. Use your hands to knead until well combined. Cover with plastic wrap. Place in the fridge for 1 hour to rest.

Step 2

Stir the water and lard or butter in a saucepan over medium-high heat for 2 minutes or until the lard or butter melts. Place the flour in a food processor. Season with salt. Add the water mixture and process until the mixture comes together, adding the extra water if necessary. Transfer to a clean surface and quickly knead until smooth.

Step 3

Preheat oven to 180oC. Divide the pastry into 2 portions, one slightly larger than the other. Roll out the larger portion until 2-3mm thick. Use an 11.5cm round pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3 cup) muffin pans with the discs. Divide the sausage mixture among the lined pans, pushing the mixture into the side of each pan. Roll out the remaining pastry until 2-3mm thick, re-rolling the excess pastry if necessary. Use a 9.5cm cutter to cut six discs from the pastry. Place the discs on top of the pork mixture and crimp the edges to seal.

Step 4

Bake the pies for 30 minutes or until they start to brown. Transfer to a baking tray. Brush the tops with egg and sprinkle with sesame seeds. Bake for a further 10 minutes or until golden. Set aside to cool. Serve with the chutney and watercress sprigs.

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Treathyl Fox aka Cmoneyspinner – Home Business Entrepreneur.  Think. Dream. Focus. Believe in yourself? Hire yourself! Be your own boss! Do it! Self-employed and loving it!   ♦ DISCLOSURE: In compliance with FTC rules and guidelines, be advised that some links shared via my my websites and blogs might contain affiliate referral links which means commissions might be earned if product sales resulted from your click-through to the vendor’s website.

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