Curried Char Siu in Puff Pastry 咖哩叉燒酥

This post is written especially for those who like savory treats more than sweets. Knowing how to make pastries is a valuable skill. Just like other culinary techniques, once you master the knowledge and basics, there is no limit as to what you can make. It is amazing how versatile it is. Take this pastry as an example. You can put different stuffing to make a variety of treats. Add red bean paste and you will have red bean pastry; add sweetened winter melon then you will make wife cake. Or line a tart pan with it and put different fillings. There really are endless possibilities.

This time I put curried cha siu, next time I can put minced beef or chicken, and who knows what I can fill it with!

這款糕點特别為喜歡咸點多過甜點的人而做,其實只要懂得怎樣做這酥皮,便喜歡包什麼餡料都可以,正如很多烹飪技巧,只要學好基本知識及技術,便無往而不利。就如這款酥皮點心為例,包入紅豆蓉便成紅豆酥 ,包入糖冬瓜便成為 老婆餅,又或者放入撻盤,放上不同餡料.....無盡的可能性。

今次我包入咖哩叉燒,下次可以放免治牛肉或鷄肉,再下次可以放..........

Ingredients to make 12 pieces: 

"Water" dough

150g /1 2/3 cup cake flour
30g /2.5 tbsp sugar
30g /2.5 tbsp vegetable shortening, preferably Spectrum, organic and non-hydrogenated
80g/0.3 cup water

"Oil" dough
100g / 1 cup cake flour
80g /6.5 tbsp vegetable shortening, preferably Spectrum, organic and non-hydrogenated

filling:
1 cup char siu, dinced
1 tbsp curry powder
1/2 cup milk
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp sugar

1)  Make the water dough by mixing the flour, shortening and water together into a smooth ball. Cover and rest for 1 hour.
2)  Make the oil dough by mixing the flour and shortening into a ball. Cover and rest for 1 hour as well.
3)  Prepare the filling by mixing curry powder, milk, cornstarch, salt and sugar in a small pot. Mix well and heat until it thickens to a paste. Remove from heat and add char siu. Mix well and let it cool to room temperature.
4)  Divide the two doughs into 12 equal balls each.
5)  Flatten a ball of water dough and wrap it around a ball of oil dough. Roll out gently to an oval shape and roll it up. Do the same for the rest of the balls.
6)  Preheat oven to 400F.
7)  Flatten the dough again and put about 1 tbsp of curried char siu. Close the edge and use a fork, gently pressing down, to make indents.

 

8)  Do the same with the rest of the dough.

9)  Brush with egg wash and bake in the preheated 400F oven for 10 minutes. Lower the temperature to 350F and bake for another 10 minutes or until it is golden in color. Serve warm.

水皮材料:
150g / 1 2/3 杯低筋麵粉
20g / 1.5湯匙糖
30g / 2.5湯匙固體菜油
80g /0.3杯水

油皮材料:
100g /1杯低筋麵粉
80g / 6.5湯匙固體菜油

餡材料:
約一杯叉燒,切粒
半杯奶
一湯匙咖哩粉
二湯匙玉米粉
半茶匙鹽
半茶匙糖

1) 分別將水皮及油皮搓成光滑粉糰,用保鮮紙蓋着,靜待一小時。
2) 將奶、咖哩粉、玉米粉、鹽及糖放一小鍋內煑滾,熄火,加入叉燒攪勻,待冷備用。
3) 將水皮及油皮各分成十二份,壓平水皮,包起油皮成球狀,再壓平捍成長條形,輕輕卷起。
4) 將粉糰壓平捍成圓形,包入約一湯匙餡料,收邊,用叉在邊邊輕壓花紋。
5) 掃上蛋液,放入已預熱400F焗爐,焗10分鐘,將爐温降至350F, 再焗10分鐘至金黄色。