Roast Pork Pastry Puffs Recipes
PUFFED PORK PASTRY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place 3 oz. Curly's Sauceless Pulled Pork in center of each puff pastry. Lay 2 peach slices over pork.
- Top with 2 oz. Mozzarella. Fold puff pastry corner to corner, brushing beaten egg between pastry. Use a fork to crimp the edges. Brush top with the egg. Bake on cookie sheet or baking stone at 400 degrees F for 16 minutes.
- For extra flavor, toss pork with 1/2 cup barbecue sauce!
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- To make the water dough: combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times. Sprinkle in the pieces of lard/shortening/butter and process 10 more seconds until the mixture looks like coarse meal. (Alternatively, put ingredients in a mixing bowl and use your fingers in a quick rubbing motion to combine).
- Transfer mixture to a bowl (if you used food processor method), make a well in the center, and add the warm water. Use a wooden spoon or your fingers to stir into a ragged mass. Gently knead for about 2 minutes to create a soft, smooth, and slightly elastic dough. Pressing your finger in the dough should cause the dough to slowly bounce back, leaving a faint impression. Wrap with plastic wrap and set aside at room temperature to rest for 20 to 30 minutes.
- Meanwhile, to make the short dough: put the flour in the food processor and sprinkle in the lard/shortening/butter. Process for 10 seconds to blend and generate a mealy, lumpy, soft mixture. Transfer to the same bowl as before and squeeze with your fist until the dough comes together into a soft but cohesive mass. (Alternatively, put the ingredients in the bowl and use your fingers or the back of the wooden spoon to mash together until no flour is visible). It will resemble soft cookie dough.
- To encase and laminate the dough: Gather and pat the short dough on a lightly floured surface into a 3-by-4-inch rectangle. Set aside. Return the water dough to the lightly floured work surface and roll it out into a 5-by-8 ½-inch rectangle, with one long edge toward you (like a landscape photo). Place the short dough in the center of the water dough, with one short edge toward you (like a portrait photo). Fold the sides of the water dough over the short dough with the edges overlapping slightly (like enclosing a photo in a letter). Press the overlapping edges and both ends to seal in the short dough completely. Roll out in the direction of the folds to make a rectangle about 6-by-18-inches. Fold the dough into thirds to form a 6-inch square. Cover the dough with plastic wrap and refrigerate for 30 minutes.
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- Heat the oil in a wok over medium heat and stir-fry the onion until translucent. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the pork. Set aside to cool completely.
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