Char siew pillow puffs

Recipe for char siew pillow puffs

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♼ Recipe origin is unknown. INGREDIENTS:
Makes 12 puffs
Skin:
90g all-purpose flour
1/2 tsp baking powder
1 tbsp custard powder
25g icing sugar
45g butter
1 egg, lightly beaten
Filling:
85g char siew (barbecued pork or chicken), diced
1 shallot, sliced
1/2 tbsp all-purpose flour
30ml water
1 tbsp oil
Seasoning:
1/4 tsp dark soy sauce
1 tsp oyster sauce
1/4 tsp sesame oil
1 tsp castor sugar
Egg wash:
1 egg + pinch of salt METHOD:
- To prepare char siew filling: Add flour and all seasoning into water and stir well. Heat oil in a pan. Fry shallot till fragrant. Slowly pour in the flour mixture prepared just now and cook till sauce thickens. Add in char siewto sauce. Stir char siewin sauce to coat well.
- Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl. Rub butter and flours until they resemble coarse breadcrumbs. Stir egg into the flour mixture to make a pliable dough.
- Wrap dough in a 20×30 cm plastic bag and chill in the fridge for at least 30 minutes.
- Remove pastry from fridge. Leave the pastry in the plastic bag (to ease the rolling) and roll it out to obtain a 20×30 cm rectangle. Cut edges of plastic bag with a pair of scissors to disclose the pastry.Divide pastry equally into 12 portions.
- Put some fillings on each pastry. Fold the pastry so that all fillings are enclosed. Seal edges with a fork.
- Brush the pastries with egg wash. Bake in a preheated oven at 180-190 degC for 20 minutes until golden brown.
- Serve while they are still hot.
NOTES:
- Because of their small sizes, these puffs are suitable for serving as finger food in parties.
- If you wish, use sardine in tomato sauce instead of char siew as filling.
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Reference: Char siew pillow puffs
Recipe type: xarchivex
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