Skip to main content

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

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Steamed minced Pork with Mui Choy ~ 梅菜蒸猪肉

This is a homey, comforting dish which you can never find on the menu of a Chinese restaurant.  Perhaps you may find it in an economy rice stall.  There are two types of Mui Choy (梅菜) or preserved mustard, one is salty while the other is sweet and in this recipe, I used the latter.  The Mui Choy lends flavour and aroma to the dish and most often is paired with pork, either minced or pork belly chunks.  In this recipe, the minced meat must be with a bit of fat, otherwise the dish will turn out dry and dense.  Give this a try and see whether you like it or not. Steamed Minced Pork with Mui Choy ~  梅菜蒸猪肉  Ingredients  320 gm minced pork with a bit of fat 70 gm sweet mui choy (preserved sweet mustard green) Seasoning for minced pork 1 tsp sesame oil 1 tsp Shaoxing wine 1/2 tsp light soy sauce 1/2 tsp sugar 1 Tbsp oil 2 Tbsp cornflour 3 Tbsp water Method Marinate the minced pork with the above seasoning and stir the pork in one direction, till sticky.  Set