Skip to main content
logo
Food Advertising by

Shanghai Savoury Pastries



When I was making the Shanghai mooncakes I told myself that I must try this pastry with savoury filling.  Have been putting it off for quite a while but have finally got down to it.  It's delicious with the savoury chicken, resembles a bit like the 'Kai Sou' or Chicken pastries which can be found at the Dim Sum joints.





Divide the dough into 60 gm each, wrap it with some chicken filling, form into a ball, brush with egg glaze.
The chicken filling can be cooked a day before and kept in the fridge.












Serve this for tea or as a snack ...... great with a cup of hot Chinese tea! 



Recipe for Shanghai Savoury Pastries

Ingredients for Filling
  • 350 gm chicken fillet, diced
  • 4 pips garilic, chopped
  • 1 onion, chopped
  • Salt and sugar to taste
Seasoning
  • 1/2  Tsp salt
  • 2 Tsp oyster sauce
  • 1 Tsp sugar
  • 1 Tsp light soya sauce
  • 1.1/2  Tsp sesame oil
  • 1 Tsp cornflour
  • 1 Tsp dark soya sauce
  • Dash of pepper
Marinate the chicken fillet with the seasoning, preferably overnight.

Preparation
  1. Heat up a pan with some oil and saute the chopped garlic and onion till fragrant.
  2. Add in the marinated chicken and fry till cooked, adding in some water if necessary.
  3. Thicken the gravy with 1 Tbsp cornflour mixed with 2 Tbsp water.
  4. Add salt and sugar to taste, dish out and set aside.
Ingredients for Pastry  (same as for Shanghai Mooncake)
  • 300 gm plain flour
  • 40 gm custard powder
  • 1 Tsp baking powder
  • 80 gm icing sugar
  • 1 egg lightly beaten
  • 75 gm shortening
  • 75 gm margarine
  • 1 Tsp vanilla
  • 1 egg plus a pinch of salt for glazing
Method
  1. Sift flour, custard powder and baking powder into a large mixing bowl.
  2. Sift in icing sugar and mix well.
  3. Cut in the margarine and shortening, lightly rub in like bread crumbs.
  4. Add in the lightly beaten egg.
  5. Mix up the dough but do not knead.
  6. Leave dough to set for 30 mins.
  7. Divide dough into 60 gm each.
  8. Lightly flatten the dough, wrap it up with some chicken filling and shape into a round ball.
  9. Place the  pastries onto a baking sheet, and lightly brush them with egg glaze.
  10. Bake in preheated oven at 180 deg.C for about 35 to 40 mins. till golden brown.
  11. Let them remain on the baking sheet for about 10 mins. before transferring them to cool on a wire rack. Makes 11 pastries.
  12. Serve

Comments

  1. They look very successful with the savoury filling.

    ReplyDelete
  2. wow they look amazing!!! I certainly will try this next week

    ReplyDelete
  3. Oh my, this is sooo appetizing lol! I'm sure it taste terribly good. I was about to try out 鸡酥. Miss that very much! Have a great weekend, Cheah. Cheers.

    ReplyDelete
  4. This looks really tasty! I always enjoy savory pastries over sweet ones!

    ReplyDelete
  5. Wow the pastry looks flaky like biscuit dough - neat!

    ReplyDelete
  6. That looks so delicious! Love to see all the big chunks of chicken there. It must be sooooo gooood when it's just out of the oven...mmmm. I'm sure your whole house smells great.

    ReplyDelete
  7. Hi
    Angie
    Yes, they're yummy and quite easy to make.

    3 hungry tummies
    Yes, do try it and let me know whether you like it.

    Kristy
    This is easier to make then 'kai sou', at least only 1 pastry. You have a great weekend too!

    experimentalculinarypursuits
    They also taste good overnight. The pastry doesn't go soft.

    Mae
    Ya, something like biscuit.

    Mary
    Thanks. You can subsitute with char siew, will be great too!

    ReplyDelete
  8. These are the foods that I grew up with. But they are usually store bought. Now I can enjoy them at home.

    ReplyDelete
  9. Hi Divina
    Such foods do bring back memories!

    ReplyDelete
  10. Thanks for stopping by the Taste-Buds.
    I left a reply to your question on my entry, I hope it answers you, if not please feel free to inquire :)

    ReplyDelete
  11. I like this! I like the char siew savory bun too... yum yum

    ReplyDelete
  12. Hi
    Viviane, Taste-Buds
    Thanks, will check it out in a jiffy!

    Penny
    I suppose it'll be nice with char siew too, can actually play around with the filling.

    ReplyDelete
  13. Wow, that looks tasty. I love that the pastry dough looks kinda crispy.

    ReplyDelete
  14. Hi
    Tasty Eats At Home
    Thanks. The pastry is not flaky and crispy, but more towards biscuit like.

    ReplyDelete
  15. Hi Auntie, I can't describe how much I am in love with this recipe of yours! Million thanks and counting! I made this numerous times while I was still in Melbourne, but haven't since I moved to Sweden. It is unfortunate that lard isn't something that one could find easily here in Stockholm. Perhaps you could shed some lights if there is a good substitute worth to consider?
    Thanks!

    Jo (a friend of Teing, Eddy and Co. in Melbourne!)

    ReplyDelete
  16. Hi Auntie,

    I love this recipe so much! Thanks heaps for sharing.
    Is there a recommended substitute for lard? Lard is not easy to find in Stockholm...

    Jo (Teing's and Eddy's friend in Melbourne :)

    ReplyDelete
    Replies
    1. Hi, Jo, yes I remember you. Sorry for the late reply, I'm on holiday so didn't get to check out at my blog. If you can't find shortening, you can use butter or margarine. Hope you're keeping well in Stockholm. Take care!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Chocolate chip raisin butter cupcake ~ 巧克力葡萄干牛油蛋糕

I tweaked the Marble Butter Cake recipe to make these delicious cupcakes for breakfast and there were some leftovers for tea as well.  I managed to get 17 cupcakes from the recipe and was very pleased that there were no cracks on them after being baked.   My family members were equally pleased as the cupcakes weren't overly sweet as I had reduced the amount of sugar from the recipe.




Chocolate chip and raisin butter cupcake  ~  巧克力葡萄干牛油蛋糕  
Ingredients

230 gm unsalted butter160 gm caster sugar (reduced from 200 gm)4 eggs200 gm self-raising flour60 ml milk50 gm choc chips50 gm raisinsZest from 1 orange1 tsp vanillaa pinch of saltMethod Sift the self-raising flour and salt, set aside.Beat the butter, sugar and orange zest till light and creamy.Add in the eggs one @ a time, mix well.  Add in vanilla.On low speed, fold in the flour, alternating with the milk.  Mix till well incorporated.Add in the chocolate chips and raisins.   Mix till well combined.Using an ice-cream scoop, scoop the ba…

Passion Fruit Cake ~ 百香果蛋糕

This is a simple light sponge cake, moist and soft, full of fruity aroma.  I baked them in a mini loaf pan, drizzled on some fresh passion fruit and finished off with a dust of icing sugar.  I added some pulp and seeds in the batter to give it more crunch and the result was a 'Yum'  .......definitely a keeper recipe for sure!






Passion Fruit Cake  ~  百香果蛋糕  
Ingredients

3 passion fruits100 gm caster sugar100 ml canola oil2 eggs50 ml plain yoghurt150 gm self-raising flour1 tsp  baking powder40 gm almond meal2 Tbsp seedsZest from a lemonSeeds and icing sugar to decorate  (optional)Method Press passion fruit pulp through a sieve, retain the juice and seeds.In a mixing bowl, whisk together sugar, oil, eggs, yoghurt and passion fruit juice till well combined.Sift flour and baking powder into the batter, mix on low speed.  Mix with a spatula and add in the lemon zest and almond meal.Add in 2 Tablspoons of seeds, mix till all ingredients are fully combined.Scoop the batter into an oiled a…