This recipe is from the Asian Inspirations website.
500g pork mince
50g shredded dried black fungus
50g dried bean thread noodles
1 large carrot
1-2 spring onions
1 Tbsp fish sauce
1-2 sprigs coriander
1 tsp sugar
1 tsp sea salt
½ tsp ground white pepper
Frozen puff pastry sheets
1 beaten egg
Cover the black fungus and bean thread noodles in boiling water in a large bowl, and soak for 10 minutes.
Drain, rinse with cold water, then drain again well.
Cut the fungus and noodles into short lengths with scissors.
Finely chop the carrots, spring onions and coriander.
Preheat the oven to 200°C and line a baking sheet.
Thoroughly mix the pork mince and all other ingredients (except the puff pastry and egg) in a large mixing bowl.
Use a round cookie cutter to cut rounds from the puff pastry.
Place a ball of the meat mixture in the middle of a pastry round, leaving a border about 2cm.
Brush the beaten egg around the border and place another round on top, stretching the pastry to join the sides.
Press the edges down with a fork, and place the pie on the baking sheet.
Repeat this process with the rest of the meat mixture.
Cut a small slit on the surface of each pastry, and brush the top with egg wash.
Bake for 20 minutes or until golden brown.
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