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Chinese style pork pies
Chinese style pork pies
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Irresistible pies made with rich pastry - enjoy hot or cold!
Ingredients:
  • 400g pork sausages, casings removed
  • 4 spring onions (shallots), thinly sliced
  • 2 tsp Chang‘s Pure Sesame Oil
  • 1 1/2 tsp ground star anise
  • 125ml (1/2 cup) warm water
  • 50g lard or butter
  • 300g (2 cups) cake, biscuit & pastry plain flour (see note)
  • 20.00 gm warm water, extra (optional)
  • 1 egg, lightly whisked
  • 3.00 gm sesame seeds
  • Tomato chutney, to serve
  • Watercress sprigs, to serve
Instructions:
  • In a bowl, combine the sausage meat, spring onion, sesame oil, and star anise using your hands until mixed well. Cover with plastic wrap and refrigerate for 1 hour to allow the flavors to meld.
  • Combine water and lard or butter in a saucepan over medium-high heat until the fat melts, about 2 minutes. In a food processor, combine flour with salt. Pour in the water mixture and process until the dough forms, adding more water if needed. Transfer to a clean surface and knead briefly until smooth.
  • - Preheat the oven to 180oC. - Divide the pastry into two portions, one slightly larger than the other. - Roll out the larger portion until 2-3mm thick. - Cut 6 discs using an 11.5cm round pastry cutter. - Line six 80ml (1/3 cup) muffin pans with the pastry discs. - Fill each lined pan with the sausage mixture, pressing it against the sides. - Roll out the remaining pastry until 2-3mm thick, using a 9.5cm cutter to make six more discs. - Place the pastry discs on top of the pork mixture and seal by crimping the edges.
  • Bake the pies for 30 minutes or until they turn golden. Transfer to a baking tray, brush the tops with egg, and sprinkle with sesame seeds. Bake for an additional 10 minutes or until they are golden. Let them cool before serving with chutney and watercress sprigs.

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