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
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
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.