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BAKED PORK PASTRIES

Ingredients:

Dough:

1-1/2 cups pork lard
2-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 cup water
1 pc MAGNOLIA BROWN EGG

Filling:

1/4 kg MONTEREY PORK KASIM, diced
1-1/2 cups water
1-1/2 tsp chopped garlic
1/2 tsp iodized fine salt
1/4 tsp pepper
1 tbsp Hoisin sauce
1 tbsp rice wine
1 pc star anise
1/4 cup brown sugar
2 tbsp cornstarch, dissolved in 3 tbsp water

Procedure:

  1. For the dough, combine pork lard and 1-1/2 flour in the mixer. Mix until well blended. Freeze for 1 hour. In another bowl, combine water, 1 cup flour and egg. Mix until smooth. Combine pork lard mixture and the egg mixture. Set aside.
  2. For the filling, boil pork with the first seven ingredients until tender.
  3. Add brown sugar and cornstarch mixture. Continue boiling until thick. Refrigerate mixture before use.
  4. Portion dough and flatten with a rolling pin.
  5. Place a spoonful of filling and wrap and shape into triangles.
  6. Brush with egg wash. Bake at 300 F for 10 minutes or until golden brown.
Makes 25 pieces.
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