February 20, 2010
Quite a lot of Chinese flavour in this pastry! The saltiness of the Chinese sausage compliment nicely with the asparagus and Shiitake mushroom. I purposely adjusted the amount of sugar in the pastry to create a sweeter pastry. Sweetness Vs saltiness…Ace!
Follow the same pastry recipe as in apple tarts recipe but add slightly more sugar.
Ingredients for the filling:
- 4-5 spears of asparagus (diced)
- 2 Chinese sausage (diced)
- 2 biggish Shiitake mushroom (diced)
- 1 clove garlic (sliced)
- 1 tbs cooking oil or olive oil
- few drops of dark soy sauce
- 2-3 tbs water
- pepper to taste
Fry garlic in low heat until fragrant. Adjust heat to medium, add Chinese sausage, fry for few minutes until lightly brown. Add diced asparagus and mushroom, mix well, cook for another few minutes. Stir in water, dark soy sauce and pepper, cook until the sauce is slightly reduced.
Keep the sausage and vegetable mixture in a plate and set aside to cool. (The mixture should be slightly moist, not too dry or too watery)
Follow Baked Chicken Bun for processes of how to make the pastry and baking temperature.