Recipes, re-invented from cooking shows
Easy Banh Mi Pork Pasties
Prep. Time:
Baking Time:
Total Time:
40 minutes
25 minutes
1 hour 10 minutes
Serves:
8 pasties
An easier take on Tom W's Banh Mi Pork Pasties from Great British Bake Off ™ Season 17. Shop-bought puff pastry replaces the laminated rough puff, the peanut sauce is stirred straight into the pork, and a no-cook carrot pickle is ready in 15 minutes, cutting the total time from 4 hours to just over...
Read more
Ingredients
FOR THE QUICK PICKLE: 60 ml rice vinegar 15 g granulated sugar 2 g fine salt 150 g shop-bought matchstick carrots (or 1 large carrot, cut into fine matchsticks) 50 g daikon radish, cut into fine matchsticks (optional)
FOR THE PEANUT PORK FILLING: 15 ml neutral oil 15 g lemongrass paste (from a tube or jar) 10 g fresh ginger, finely grated 3 garlic cloves, finely grated 3 scallions, whites and greens thinly sliced and kept separate 500 g ground pork, not too lean 15 ml fish sauce 15 ml soy sauce 60 g smooth peanut butter 15 ml sriracha, plus more to taste 15 ml lime juice 10 g fresh cilantro, chopped
FOR ASSEMBLY: 2 sheets ready-rolled all-butter puff pastry (about 500 g total), thawed if frozen 1 egg, beaten with a pinch of salt
EQUIPMENT: Large skillet Fine-mesh sieve Large baking sheet, lined with parchment Pastry brush
Method
STEP 1: QUICK-PICKLE THE CARROTS
Stir the rice vinegar, sugar, and salt together in a bowl until dissolved. Add the carrot (and daikon, if using), toss, and leave for 15 minutes while you make the filling. Drain and pat very dry with paper towels, since any moisture will soften the pastry.
STEP 2: COOK THE PORK
Heat the oil in a large skillet over medium-high heat. Fry the lemongrass paste, ginger, garlic, and scallion whites for 1 minute. Add the pork and cook, breaking it up, for about 8 minutes until browned and cooked through. Stir in the fish sauce and soy sauce for 1 more minute. Tip into a fine-mesh sieve set over a bowl and drain off all excess liquid to prevent a soggy base.
STEP 3: STIR IN THE PEANUT SAUCE
Return the drained pork to the skillet, off the heat. Stir in the peanut butter, sriracha, and lime juice until the pork is evenly coated; the warmth of the pork loosens the peanut butter. Taste and add more sriracha only if it seems mild. Spread the filling on a plate and leave for about 10 minutes until no longer warm, then stir in the cilantro and scallion greens.
STEP 4: SHAPE THE PASTIES
Preheat the oven to 200°C (400°F). Unroll the puff pastry and cut each sheet into 4 equal pieces. Spoon about 1/4 cup of filling onto one half of each piece and top with a little pickle, leaving a 1 cm border. Brush the border with beaten egg, fold the pastry over the filling, and press the edges firmly with a fork to seal. Transfer to the lined baking sheet.
STEP 5: BAKE
Brush the tops with the remaining egg and cut a small vent in each. Bake for 22–25 minutes until deep golden, puffed, and crisp underneath. Cool on the sheet for 5 minutes and serve warm.
What next?
Tell us what you'd like and we'll send what you pick.
Video walkthrough
Simpler recipe version
Printable recipe
Weekly recipe digest
Instructions
FOR THE QUICK PICKLE:
60 ml rice vinegar
(/interesting-ingredients/rice-vinegar)15 g granulated sugar
2 g fine salt
150 g shop-bought matchstick carrots (or 1 large carrot, cut into fine matchsticks)
50 g daikon radish, cut into fine matchsticks (optional)
FOR THE PEANUT PORK FILLING:
15 ml neutral oil
15 g lemongrass paste (from a tube or jar)
10 g fresh ginger, finely grated
3 garlic cloves, finely grated
3 scallions, whites and greens thinly sliced and kept separate
500 g ground pork, not too lean
15 ml fish sauce
(/interesting-ingredients/fish-sauce)15 ml soy sauce
(/interesting-ingredients/soy-sauce)60 g smooth peanut butter
15 ml sriracha, plus more to taste
15 ml lime juice
10 g fresh cilantro, chopped
FOR ASSEMBLY:
2 sheets ready-rolled all-butter puff pastry (about 500 g total), thawed if frozen
1 egg, beaten with a pinch of salt
EQUIPMENT:
Large skillet
Fine-mesh sieve
Large baking sheet, lined with parchment
Pastry brush
Heading 5
Ingredients
STEP 1: QUICK-PICKLE THE CARROTS
Stir the rice vinegar, sugar, and salt together in a bowl until dissolved. Add the carrot (and daikon, if using), toss, and leave for 15 minutes while you make the filling. Drain and pat very dry with paper towels, since any moisture will soften the pastry.
STEP 2: COOK THE PORK
Heat the oil in a large skillet over medium-high heat. Fry the lemongrass paste, ginger, garlic, and scallion whites for 1 minute. Add the pork and cook, breaking it up, for about 8 minutes until browned and cooked through. Stir in the fish sauce and soy sauce for 1 more minute. Tip into a fine-mesh sieve set over a bowl and drain off all excess liquid to prevent a soggy base.
STEP 3: STIR IN THE PEANUT SAUCE
Return the drained pork to the skillet, off the heat. Stir in the peanut butter, sriracha, and lime juice until the pork is evenly coated; the warmth of the pork loosens the peanut butter. Taste and add more sriracha only if it seems mild. Spread the filling on a plate and leave for about 10 minutes until no longer warm, then stir in the cilantro and scallion greens.
STEP 4: SHAPE THE PASTIES
Preheat the oven to 200°C (400°F). Unroll the puff pastry and cut each sheet into 4 equal pieces. Spoon about 1/4 cup of filling onto one half of each piece and top with a little pickle, leaving a 1 cm border. Brush the border with beaten egg, fold the pastry over the filling, and press the edges firmly with a fork to seal. Transfer to the lined baking sheet.
STEP 5: BAKE
Brush the tops with the remaining egg and cut a small vent in each. Bake for 22–25 minutes until deep golden, puffed, and crisp underneath. Cool on the sheet for 5 minutes and serve warm.
Comments, or questions, for this recipe
Add a new comment