Friday, March 19, 2010
Morning on our balcony.
I turned leek and corn into Asian-flavoured pasties.
500g chicken mince
1 leek finely chopped
Handful of dried shitake mushroom slices hydrated in chicken stock
1 fresh cob of corn with kernels removed
4 (small Aussie) cloves of garlic
1 tbsp grated ginger
1/3 can of bamboo shoots finely chopped
Chinese five spice
Sploosh of soy sauce
Small tsp of corn flour mixed in 2 tbsp cold water
4 squares of thawed frozen puff pastry
Mix together all ingredients except the pastry and egg. Put Scoops of chicken mix into the pastry and use the egg to glue together all surfaces into a parcel. Make sure some gaps are present for steam to escape. Bake in a medium oven (175 degrees) for 40min or until pastry is golden.
Eat with dipping sauce made of fresh red chillies and soy sauce.
Sunshine! Check out our macrame-shell candelabra!!! So awesome. It's a housewarming gift from a friend. I'm beginning to love it beyond kitsch