The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24714/chinese-pork-pies

LifestyleFOOD.com.au

These tasty pies are made with a rich pastry filled with marinated pork mince and vegetables.

Ingredients

  • Canola oil spray

  • Pastry

  • 450g plain flour

  • ¾ tsp fine salt

  • ½ tsp baking powder

  • 115g cold unsalted butter, cubed

  • 110g lard, cubed

  • 110g water, cold

  • 1 egg yolk, beaten with a bit of water (egg wash)

  • Filling

  • 500g premium pork mince

  • 1 carrot finely diced

  • 2 small potatoes finely diced

  • 2 French shallots

  • 4 cloves of garlic

  • 2 tbsp rice bran oil

  • 4 tbsp ketchup manis

  • 2 tbsp premium soy sauce

  • 100ml water

  • 1 tbsp cornstarch

  • 4 tbsp rice wine  

  • ½ tsp ground black pepper 

  • 1 tsp sesame oil 

  • 100g frozen baby peas

  • Pork Marinade

  • 1 tbsp cornflour 

  • 1 tbsp premium soy sauce

  • 1 tbsp ketchup manis

  • 1 tbsp shoaxing Chinese cooking wine

  • ½ tsp ground white pepper

  • Equipment

  • 12cm ring cutter; 11 cm ring cutter; 7 x 10cm pie tins 6cm base diameter; 10cm top diameter; 3.5cm deep

Method

  • 1.

    Put biscuit tray in oven and pre-heat to 180C fan-forced

  • Pastry:

  • 1.

    Sift flour, salt and baking powder into food processor

  • 2.

    Pulse to mix thoroughly

  • 3.

    Add lard and butter, pulse to mix in. Should look like breadcrumbs

  • 4.

    Add the water slowly with the food processor running

  • 5.

    Mix until dough is roughly combined into a ball

  • 6.

    Tip out and flatten into 2 discs (roughly 2/3 and 1/3)

  • 7.

    Cling wrap and chill for 30 minutes

  • Marinade:

  • 1.

    Mix pork mince and marinade ingredients (light soy, dark soy, corn flour, rice wine & pepper)

  • 2.

    Place in fridge to leave to marinade 20 minutes

  • Filling:

  • 1.

    Peel and dice (1cm cubes) potato and carrots

  • 2.

    Thinly slice shallots and mince garlic

  • 3.

    Heat rice bran oil in a large frying pan/wok (high heat)

  • 4.

    Brown pork mince

  • 5.

    Add shallots and potato, fry off  until potatoes soften on a medium heat

  • 6.

    Add carrots, dark soy, light soy and stir through

  • 7.

    In a jug mix cornflour and water until the cornflour is dissolved

  • 8.

    Add cornstarch mix to the pork, stir though and cook off the cornflour

  • 9.

    Add peas, rice wine and sesame oil. Turn off heat when sauce thickens again

  • 10.

    Pour onto a tray and cool down rapidly in a freezer

  • Assembling Pie (7 tins as one is spare):

  • 1.

    Lightly spray tins with spray oil

  • 2.

    Take larger disc of pastry out of fridge

  • 3.

    Dust surface lightly with flour

  • 4.

    Roll out pastry to 1/2cm thickness

  • 5.

    Cut 7 x 14cm circles (1 spare)

  • 6.

    Gently press circles into tins

  • 7.

    Chill pastry

  • 8.

    Roll smaller disc of pastry to 1/2cm thickness

  • 9.

    Cut out 7 x 10cm circles for the lids (1 spare)

  • 10.

    Cut a hole in the middle of the lids (I use the letter J)

  • 11.

    Chill pastry

  • 12.

    Take pork filling and pie tins out of fridge

  • 13.

    Fill pie tins equally until just above the rims (a mound in the middle)

  • 14.

    Lightly brush edges with some water

  • 15.

    Take pie lids out of fridge

  • 16.

    Put lids on the filled pies and pinch edges to seal

  • 17.

    Trim edges and crimp with your design of choice

  • 18.

    Brush pie with egg wash

  • 19.

    Put tins on pre heated cookie tray in oven and bake for 40 minutes

  • 20.

    Take pies out, and if there’s time to cool, take it out after 5 minutes and serve without tin

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 320kj
  • Fat Total 18g
  • Saturated Fat 7g
  • Protein 9g
  • Carbohydrate 27g
  • Sugar 2g
  • Sodium 300mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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