Cuisine

92 STUFFED

In a land where the meat pie reigns supreme, Ginny Grant has vege-packed numbers to make you reconsider.

Pies – in all their glorious forms – bursting with flavour and winter-vege goodness from Ginny Grant.

PIES, BREADS AND ALL those winter warmer-style dishes are just so snackable, and it goes without saying that they are sustaining and comforting. While all of these are made from scratch, there is a joy in mixing up a few leftovers, maybe adding some fresh greens and herbs, something with a hint of umami and then enclosing them in a dough for another meal. Thrifty, yes, but often more than the sum of its parts, especially with your favourite relish, hot sauce, ketchup or chutney.

Of course they aren’t necessarily fast. Both pastry and filling need to be prepared, allowed to rest and cooled; I tend to think of these as something to be made in stages between other projects. Pastry can be made fast in the morning and chilled while you are working, fillings can be made a day ahead or cooled quickly on a large tray (and sometimes even thrown into the freezer to speed things up a bit). And, of course, rolling, assembling and baking can take some time.

If the thought of making pastry puts you off use a bought pastry instead. There are some terrific products out there, including an increasing number of vegan options.

TOFU, SHIITAKE & BOK CHOY PANCAKES (XIAN BING)

MAKES 12 / PREPARATION 30 MINUTES PLUS 30 MINUTES RESTING TIME / COOKING 15 MINUTES

For these chewy but crunchy xian bing – Chinese-style stuffed pancakes – the unyeasted bread is quick to make and by the time the dough has rested the filling is ready to go.

DOUGH

450g plain flour

¾ teaspoon salt

2 tablespoons coconut oil, melted 150ml boiling water 50ml cold water

In a bowl, mix the flour, salt, coconut oil and boiling water together until it comes together in a shaggy mix. Add the cold water, then knead on a bench for 5 minutes. Put into an oiled bowl, cover and set aside to rest for 30 minutes.

FIVE-SPICE SALT

1 tablespoon sea salt flakes ½ teaspoon five-spice powder

Combine and set aside.

TOFU FILLING

1 tablespoon vegetable oil

200g fresh shiitake, stems removed, finely chopped 2 cloves garlic, finely chopped

3cm piece ginger, finely chopped 2 teaspoons soy sauce 300g silken tofu, crumbled 2 spring onions, finely chopped 2 bok choy, chopped

sesame oil for brushing oil for frying

Heat the oil and fry the shiitake until golden. Add the garlic and ginger and cook for a few minutes, then add the soy sauce and set aside to cool. Add the tofu, spring onions and bok choy. Season with some of the five-spice salt and set aside.

BLACK VINEGAR, PEANUT & CHILLI OIL DIPPING SAUCE 2 tablespoons crunchy peanut butter

3-4 tablespoons black vinegar

2 tablespoons hoisin sauce

2-4 tablespoons chilli oil and sediment

Whisk all the ingredients in a bowl, loosening to a dipping consistency with a little water.

Divide the dough into 12 pieces. Roll each piece into a 16-18cm round with a thickness of 2-3mm. Brush each piece with a little sesame oil then put a spoonful of filling into the middle of each round. Bring two opposite edges into the middle and pinch to seal. Repeat until all the edges are sealed in the middle. Press lightly with your hand or a rolling pin. Put onto baking paper while you make the rest. Don’t worry if you get a few holes in the dough, it should hold together in the pan.

Put 1cm of oil in a frying pan and heat over a high heat. When hot, add the pancakes then lower the heat and fry for 3-4 minutes on each side (you will need to do this in batches). Transfer to a rack to cool slightly.

Serve warm with extra five spice salt and the dipping sauce. NOTE: These are best cooked not long after making but can be reheated in a warm oven, frying pan or sandwich press. As an alternative you can use the filling in either spring roll sheets (follow packet directions) or in dampened rice paper sheets. Wrap with filling into a rectangle, then wrap again with another sheet. Panfry for

2-3 minute until golden.

EDITOR’S LETTER

en-nz

2022-07-01T07:00:00.0000000Z

2022-07-01T07:00:00.0000000Z

https://cuisine.pressreader.com/article/282557316877342

Slick & Sassy Media Ltd