Monday, June 18, 2012

BBQ Pork Hand Pies/Char Siew Hand Pies

Hand pie is an individual serving of a buttery and flaky pastry stuffed with either sweet or savory filling. This also makes a great portable snack during picnics or small gatherings. These little pies are so versatile that you can use any leftovers meat or even fruit preserve as filling. I like making these and freeze them and when I want to have some I just take it out and let it thaw out on the kitchen counter for 15 minutes and bake it. I made these using some leftover BQ Pork/Char Siew from our previous dinner.

For the filling:

200 gram BBQ meat (can be pork or chicken) - cut into tiny cubes
1/4 cup of green peas
1/2 thick black soy sauce
2 shallots - diced small
1 tbsp oyster sauce
1 tsp of sugar - more if you want it sweeter
Salt and pepper to taste
1/3 cup of water

For thickening:

1/2 tsp cornstarch + 1 tbsp of water

1. Heat about 1 tbsp of oil. Sauté shallots for 1 minute. Add in BBQ meat and the rest of the filling ingredients.
2. Stir fry for 1 - 2 minutes Add in the thickening and simmer till the gravy has thickened. Dish out and let it cool. Set aside for use later.

For the pastry:

2 cups flour
1 tbsp sugar
1 tsp salt
1 stick/1/2 cup cold butter – cut into cubes
1 egg
2 tbsp cold water
1 egg – for egg wash

1. In the bowl of a food processor, combine flour, sugar and salt. Give it a few pulses. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the cold water.
2. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
3. Pre-heat the oven to 400 degree F. Line a baking pan with some parchment paper and set it aside. Beat egg and set it aside.
4. Remove the dough from the refrigerator. On a well floured surface, roll the dough out to 1/8 inch (3mm) thick. Using a round 3” diameter cookie cutter and cut the dough into circle.
5. Spoon a tablespoon of filling into each circle of dough. Fold circle over and seal, using the back of a fork to press the edges of the dough together. Brush pies evenly with beaten egg mixture. Cut a couple of slit across each pie; place pies back onto parchment-lined baking sheet. Bake 20-25 minutes or until lightly browned. Cool slightly on a wire rack before serving.


hanushi said...

Ohh... this really looks wonderful!!! :)

Mel said...

Wonderful and delicious hand pies you have made.

Sonia ~ Nasi Lemak Lover said...

sound like a simple and yummy snack!

Dani Ho said...

Looks delicious!

Shereen said...

Yum...the skin look so nice.I always use store bought skin but now that I have this recipe, save a bit of money:)

PH said...

This is nice. Look like curry puffs and best of all it is baked and not fried.

Miss B @ Everybody Eats Well in Flanders said...

Is hand pie a special term used only in the US? I have never heard it before (maybe I am suaku), to me its just nice old curry puffs or karipap :)

lena said...

gert, these reminds me of a char siew soh..which i tried to make last month but that pastry which i tried failed! Your pastry looks good!

QembarDelites said...

Siew bao in currypuff shapes, very esay fingerfood indeed! Great idea!

Elin said...

they look absolutely good :) char siew hand pies..mmmm mouthwatering...great for tea time now LOL! hungry just looking at them :)

Vicky @ UrsineCuisine said...

These look lovely, and interesting. Char siu is one of my favourites.

I haven't seen a dumpling like this before. It looks to me like a baked version of a gyoza?

Thanks for posting. Vicky

ICook4Fun said...

Hanushi, thank you.

Mel, thanks.

Sonia, how was your vacation? I hope you had a wonderful time.

Dani Ho, thanks.

Shereen, store bought pastry too expensive and very little. Can only make a few pieces.

Phong Hong, yes it is much healthier to bake them.

Miss Bee, the called it hand pies because it is small enough to hold it in your hand to eat it without fork and knife :)

Nicoletta, I will check your website out.

ICook4Fun said...

Lena, this pastry is not as flaky as char siew soh but taste pretty good :)

Jeannie, ha ha pretty similar but this pastry is more straight foward.

Elin, hope you try it out someday :)

Vicky, you are most welcome.

My Little Space said...

Char siew puffs! Sounds great too...thin crust with fully packed fillings inside. Slurpppp....