CHAR SIU STYLE SAUSAGE PUFFS
We've combined sausage rolls with the flavours of Chinese char siu pork - doubly delicious!
Provided by Cassie Best
Categories Lunch, Snack, Starter
Time 50m
Number Of Ingredients 10
Steps:
- You can make the pastry up to 2 days before. Weigh the flour into a bowl and add 1/2 tsp salt. Holding the butter by the foil (to prevent it from becoming too warm), grate it directly into the flour on the coarse side of the grater. Dip the block of butter into the flour every now and then, and mix the grated butter into the flour with a cutlery knife to prevent it clumping together in the bowl. When the butter is evenly distributed throughout the flour, pour in 100g cold water. Mix with the cutlery knife until it clumps together. Tip onto your work surface and knead briefly to bring the pastry together - don't overwork or you'll lose the pockets of butter, which will create the layers. Wrap in cling film and chill for at least 30 mins.
- Heat oven to 200C/180C fan/gas 6 and line two baking trays with parchment. Squeeze the sausagemeat from the skins into a bowl. Add the five-spice, oyster sauce, hoisin and ginger. Mix until fully combined.
- Lightly flour your work surface. Roll out the pastry to the thickness of a 50p coin, then use a 10cm biscuit cutter to stamp out as many circles as you can. Fold the scraps back on themselves, but don't scrunch up the pastry, or you'll lose the layers. Re-roll and stamp out a few more if you can - you should make 18-20.
- Scoop the sausage mixture into balls (the size of cherry tomatoes) with a spoon and put in the middle of each pastry circle. Brush a little beaten egg over the pastry, then fold three sides in to partially cover the sausage and create a triangle shape, pinching the corners together. Brush more egg over the top of the pastry and sprinkle with sesame seeds. Arrange on the trays and bake for 25 mins until golden brown. Cool on the trays, ready to pack up for a picnic - or serve warm. Will keep in the fridge for up to 2 days.
Nutrition Facts : Calories 163 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CHAR SIEW PUFFS (CHAR SIEW SOW) - DIM SUM
I have not tried this recipe yet, but hopefully will make this soon as I love Char Siew Sow! Recipe found on internet - Jo's Bakery. Prep time includes 30mins chilling time for the dough. NOTE - this recipe is not really authentic as the fat used in traditional Chinese pastry is usually lard instead of butter.
Provided by WaterMelon
Categories Lunch/Snacks
Time 1h50m
Yield 12 puffs
Number Of Ingredients 18
Steps:
- Prepare Filling: Combine soy sauce, oyster sauce, sesame oil, sugar and water and stir until sugar is dissolved; stir in cornstarch.
- Heat oil in a pan, once hot, fry shallot till fragrant.
- Slowly pour in the sauce mixture and cook until sauce thickens.
- Add diced char siew to the sauce, stir to coat well.
- Prepare dough: Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl.
- Rub in the butter until mixture resembles coarse breadcrumbs.
- Stir egg into the flour mixture to make a pliable dough.
- Wrap dough in a large plastic bag (approx 20x30cm or 8x12inch) and chill for at least 30 minutes.
- Remove dough from fridge and roll it out (in the bag) to obtain a 8 x 12" rectangle.
- Cut the edges of the plastic bag and take the dough out; divide it equally into 12 portions (use a pizza roller/dough scraper for easier cutting).
- Put some filling on each dough portion, fold it so that filling is enclosed; seal edges by crimping with a fork.
- Brush the pastries with egg wash (lightly beat egg, water and salt together).
- Bake in a preheated oven at 180-190°C or 350-375°F for 20 minutes until golden brown.
- Serve while they are still hot or warm.
CHAR SIU SAUCE
Char Siu properly refers to roasted pork which has been marinated in this sauce... but this is the base flavor. Most Chinese restaurants add red food coloring to give the meat its characteristic hue, but it's entirely optional. Marinate any cut of pork in this sauce before grilling or roasting, and pass more sauce on the side. Adapted from a recipe by Joshua Bousel at Serious Eats. http://bit.ly/q6FBIp
Provided by DrGaellon
Categories Sauces
Time 1m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl.
Nutrition Facts : Calories 526, Fat 3, SaturatedFat 0.5, Cholesterol 2.6, Sodium 5484.7, Carbohydrate 112.7, Fiber 3.1, Sugar 94.4, Protein 10.8
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