Introducing Asian-inspired Pork and Prawn Pastries: A delightful fusion of traditional Asian dumpling fillings and the art of baking. The result? A symphony of taste that’s both comforting and adventurous, all in one bite.
In this post: Everything you need to make this pork and prawn pastries:
Recipe Development:
it’s no surprise that the flavors of Asian cuisine are my go-to option when it comes to cooking. However, living in a Western country, I’ve discovered the convenience and versatility of using an oven, store-bought pastries, and a mixer. With these modern conveniences in mind, I embarked on a recipe development journey to create a dish that seamlessly blends the best of both worlds — the convenience of Western cooking methods with the beloved Asian flavors.
I invite you to try this recipe and experience the harmonious blend of convenience and authenticity that will surely delight your taste buds.
Ingredients:
- Pork: For optimal results, it is recommended to use a pork mixture with a lean and fat ratio of 7 to 3. This specific blend, often referred to as “dumpling pork mince,” can typically be found in Asian grocery stores. The fat content in pork helps to prevent the filling from becoming overly dry during the baking process.
- Prawns: Using fresh prawns or whole unshelled prawns is recommended for this recipe. Processed prawns found in packages often lose much of their flavor during the factory process. It is suggested to cut the prawns into small chunks to preserve their texture in the filling.
- Puff pastry: Cutting the pastry into circles may not be the most efficient way as it can result in wastage of the edges. Feel free to explore different shapes and sizes for your pastries, such as triangles, or even transform them into delicious sausage rolls. The choice of shape is entirely flexible and can be tailored to your preference and creativity.
- Coriander: If coriander is not to your liking, you can substitute it with chives. Chives offer a milder and slightly different flavor profile that can be a great alternative to this recipe.
- Egg: Separating the egg into egg white and yolk. Incorporate the egg white into the filling mixture. Then, brush the pastry with the beaten egg yolk just before baking.
How to make this pork and prawn pastries:
* Step one: Making the fillings
Combine pork, prawns, soy sauce, sesame oil, egg white, and ginger in a mixer. Leave out the coriander. Use low speed to mix the ingredients for 3-5 minutes until the mixture reaches a slightly sticky consistency, as shown in the picture below.
Then, add the chopped coriander to the mixture and continue to mix for an additional minute.
*Step Two: Making the pastries
Cut the puff pastry into circles. Spoon a portion of the pork and prawn mixture onto each pastry circle. Fold the pastry over the filling and use a fork to seal the edges. Arrange the sealed pastries on a baking sheet, brush them with beaten egg wash, and sprinkle sesame seeds on top.
*Step Three: Baking
Place the prepared pastries in a preheated oven set at 180 degrees Celsius (350 degrees Fahrenheit). Bake them for approximately 15 minutes or until they turn golden and achieve a crispy texture.
FAQs:
Q: What other meat can be used as an alternative to pork in this recipe?
Q: Can I use dumpling sheets to make dumplings?
Q: Is it possible to skip using a mixer for this recipe?
These Asian-inspired Pork and Prawn Pastries are a delight to make and serve as the perfect finger food for any gathering. Their incredible taste and convenient nature make them enjoyable for everyone. So why wait? Prepare a batch and get ready to impress and satisfy your family and friends with these irresistible treats.
Other Asian Fusion Recipes:
Ground beef pastries: These pastries are stuffed with juicy beef, onion, and Asian ingredients.
Ground beef and pasta: The most popular and satisfying recipe!
Vegan spring onion pasta: It is a quick and delicious recipe for your busy days.
Pork And Prawn Pastries
Ingredients
- 200 g pork mince
- 150 g prawns (chopped into small pieces)
- 1 cup chopped coriander
- 1.5 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon grated ginger
- 4-5 sheet puff pastry (or enough for the fillings)
- 1 egg (separate egg white and yolk)
- 2 tablespoon sesame seeds
Instructions
- Making the fillings: Combine pork, prawns, soy sauce, sesame oil, egg white, and ginger in a mixer. Leave out the coriander. Use low speed to mix the ingredients for 3-5 minutes until the mixture reaches a slightly sticky consistency. Then, add the chopped coriander to the mixture and continue to mix for an additional minute.
- Making the pastries: Cut the puff pastry into circles. Spoon a portion of the pork and prawn mixture onto each pastry circle. Fold the pastry over the filling and use a fork to seal the edges. Arrange the sealed pastries on a baking sheet, brush them with beaten egg wash, and sprinkle sesame seeds on top.
- Baking: Place the prepared pastries in a preheated oven set at 180 degrees Celsius (350 degrees Fahrenheit). Bake them for approximately 15 minutes or until they turn golden and achieve a crispy texture.
Recipe Notes:
-
- Pork: For optimal results, it is recommended to use a pork mixture with a lean and fat ratio of 7 to 3. This specific blend, often referred to as “dumpling pork mince,” can typically be found in Asian grocery stores. The fat content in pork helps to prevent the filling from becoming overly dry during the baking process.
- Prawns: Using fresh prawns or whole unshelled prawns is recommended for this recipe. Processed prawns found in packages often lose much of their flavor during the factory process. It is suggested to cut the prawns into small chunks to preserve their texture in the filling.
- Puff pastry: Cutting the pastry into circles may not be the most efficient way as it can result in wastage of the edges. Feel free to explore different shapes and sizes for your pastries, such as triangles, or even transform them into delicious sausage rolls. The choice of shape is entirely flexible and can be tailored to your preference and creativity.
- Coriander: If coriander is not to your liking, you can substitute it with chives. Chives offer a milder and slightly different flavor profile that can be a great alternative to this recipe.
- Egg: Separating the egg into egg white and yolk. Incorporate the egg white into the filling mixture. Then, brush the pastry with the beaten egg yolk just before baking.
Nutrition Information:
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