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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.

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

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  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!

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

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  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

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