Lao-style Stuffed Pastry (Sai Oua Puff)

Ingredients

While the original Empanada Cordobesa from Argentinian cuisine features a filling of ground beef, onions, and spices, the Lao-style Sai Oua Puff takes a different approach. The filling for Sai Oua Puff incorporates traditional Lao ingredients such as lemongrass, galangal, and kaffir lime leaves, which infuse the dish with unique flavors. Additionally, the pastry used in Sai Oua Puff is lighter and flakier compared to the traditional empanada dough. We alse have the original recipe for Empanada Cordobesa, so you can check it out.

• For the filling: For the filling:
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 shallots, finely chopped 2 shallots, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili flakes (optional) 1/2 teaspoon chili flakes (optional)
• For the pastry: For the pastry:
• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 150g (5.3 oz) unsalted butter, cold and cubed 150g (5.3 oz) unsalted butter, cold and cubed
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup ice water 1/2 cup ice water

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 26g (Saturated: 12g)
• Carbohydrates: 32g (Sugars: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine all the filling ingredients and mix well until thoroughly combined. Set aside.
2. 2.
   In a separate bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Knead the dough lightly until smooth, then shape it into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
5. 5.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Use a round cookie cutter or a glass to cut out circles of dough.
6. 6.
   Place a spoonful of the filling onto each dough circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. You can crimp the edges with a fork for a decorative touch.
7. 7.
   Arrange the filled puffs on the prepared baking sheet and brush the tops with beaten egg for a golden finish.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and cooked through.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers before finely chopping the tender inner part for a more pleasant texture.
• Galangal — If you can't find fresh galangal, you can substitute it with galangal paste or ginger.
• Kaffir lime leaves — Finely chop the leaves, discarding the tough central vein, to evenly distribute their citrusy flavor.

Tips & Tricks

• For a spicier kick, add extra chili flakes to the filling mixture.
• Serve the Sai Oua Puffs with a side of sweet chili sauce for dipping.
• Make a larger batch and freeze the unbaked puffs for future enjoyment.
• Experiment with different fillings such as chicken, shrimp, or vegetarian options.
• Brushing the pastry with beaten egg before baking gives it a beautiful golden color.

Serving advice

Serve the Sai Oua Puffs as a delightful appetizer or as part of a Lao-inspired meal. They pair well with a fresh salad or steamed vegetables.

Presentation advice

Arrange the Sai Oua Puffs on a platter, garnished with fresh herbs such as cilantro or Thai basil, to add a pop of color. Serve them warm to showcase their flaky golden crust.