Chinese style pork pies
- 09.03.2017
- 1 683
Served hot or cold, these pies made with a rich pastry are irresistible.
Recipe «Chinese style pork pies» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 400g pork sausages, casings removed, 4 spring onions , thinly sliced, 2 tsp Chang‘s Pure Sesame Oil, 1 1/2 tsp ground star anise, 125ml warm water , 50g lard or butter, 300g cake, biscuit & pastry plain flour, 1 tbsp warm water, extra , 1 egg, lightly whisked, 1 tsp sesame seeds, Tomato chutney, to serve, Watercress sprigs, to serve.
Ingredients:
- 400g pork sausages, casings removed
- 4 spring onions , thinly sliced
- 2 tsp Chang‘s Pure Sesame Oil
- 1 1/2 tsp ground star anise
- 125ml warm water
- 50g lard or butter
- 300g cake, biscuit & pastry plain flour
- 1 tbsp warm water, extra
- 1 egg, lightly whisked
- 1 tsp sesame seeds
- Tomato chutney, to serve
- Watercress sprigs, to serve
Instructions
- 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.
- 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.
- 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.
- 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.