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Pork Pasties
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup butter, cut into small pieces (2 sticks)
- 2 tablespoons dark sesame oil
- 1/2 cup ice water
Filling:
- 1 12-ounce package fresh pork sausage
- 1/2 cup diced green onion
- 1/2 cup diced bell pepper
- 1/2 cup dried cherries, chopped
- 1 tablespoon minced fresh ginger
- 1 tablespoon soy sauce
- 1 cup sweet, hot Asian chili sauce
Topping:
- 1 egg, lightly beaten
- 1 tablespoon milk
- 1/4 cup sesame seeds
- Preheat oven to 375 degrees.
- To make crust: Mix flour, salt and sugar together in a medium bowl. Cut in butter until crumbly; stir in sesame oil and water until dough forms a ball. Roll out on a floured board to about 1/8-inch thick and, using a 31/2-inch cookie cutter, cut dough into rounds. Reroll dough as needed.
- To make filling: Crumble sausage into a 10-inch skillet; stir-fry over medium-high heat until pink is gone. Drain off any excess fat. Remove from heat and stir in green onions, bell pepper, cherries, ginger, soy sauce and chili sauce.
- Place a heaping tablespoon of filling in the bottom half of each round of dough. Moisten edges of dough and fold dough over to make a crescent shape. Seal edges with the tines of a fork.
- Mix the egg and milk together and brush each pasty with the mixture. Sprinkle sesame seeds on top of the pasties. Place on ungreased cookie sheets and bake for 15 to 20 minutes until golden brown. Remove from oven.
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