It’s nearly the time of year for the big Picnic Event, it’s not really a picnic more like scoffing in the car. Every March The Glam Twenty Somethings take off in two cars, stuffed with ski boots and gear, for the French Alps. This is a twenty four hour trip of pretty solid driving and snacks are needed. Usually spicy sausage rolls are requested and however many I make it’s never enough.
This year I thought I’d add these Chinese Brisket pastry puffs inspired by something I bought from the Ginger Pig last week in London. Imagine just turning a corner on and there it is. I had a bit of a shopping frenzy at the fabulous butcher’s counter, tiny lamb cutlets, perfect for fast cooking and beef short ribs rich and delicious after a long slow cook. There’s really nothing to match wonderful corn fed French chickens, juicy and full of flavour. Then I moved to the cooked food and bought Massaman curry, spicy and aromatic, tiny quail egg scotch eggs and a flaky spicy little puff filled with Chinese flavoured pork, rich and sweet. It was this that inspired the five spice and ketchup manis flavours of these beef puffs.
Tomorrow will be filled with the aroma of sausage rolls and these savoury brisket puffs will be packed up, in two parcels – one for each car, for the extended winter picnic.
Chinese Brisket Pastry Puffs
- 2 tablespoon Olive oil
- 1 large Onion
- 4 clove Garlic
- 1 stick Cinnamon
- 2 teaspoon Five spice powder
- 3 Star anise
- 40 g Fresh ginger
- 150 ml Ketchup Manis
- 2 tablespoon Light soy sauce
- 2 tablespoon Dark soy sauce
- 300 ml warm water
- 750 g Beef brisket
- 2 sheet Bought Puff pastry 320g
- 1 Egg
- Sesame seeds to sprinkle on top
- Preheat the oven 160c, 140c fan, gas mark 2, 300f
In a large pot that has a lid, heat the olive oil. Add the onions and cook, without colouring until softened then add the garlic. Cook for a further 3 minutes then add the spices and cook for a further 3 minutes, stirring constantly. Add the ginger slices and then the remainder of the ingredients except the beef. Stir to combine and bring to a simmer. Add the beef and cover with a piece of grease proof or baking parchment directly onto the food and place the lid on top. Place in the oven for 2½ to 3 hours until it pulls apart easily.
- Once cooked remove from the oven and shred the beef, using two forks to pull it apart. Set aside. Remove the whole spices and ginger from the remaining sauce and put the shredded beef back into the pot with the sauce. Mix well and leave to go cold.
- Once cold, preheat the oven to 200c, 180c fan, Gas mark 4, 350f. Unroll the pastry and cut into thirds horizontally and vertically giving you 9 rectangles from each sheet, giving you a total of 18. Using a dessert spoon put a small scoop of the beef on one side of each rectangle, fold the pastry in half and using a little water seal closed and press the edges with a fork. Brush with egg and place on baking paper on a baking sheet. and cook for 25 minutes. Remove from the oven brush with egg again and sprinkle with the sesame seeds place back in the oven and cook for a further 5-7 minutes until golden brown. Remove from the oven and eat either hot or cold.
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