Friday, March 19, 2010

Asian Pasties

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
sesame oil
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
1 egg

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

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