Huaiyang-style Layered Pastry

Ingredients

In this Huaiyang-style adaptation, we have replaced the traditional Bosnian cheese filling with a combination of minced meat and mushrooms. Additionally, we have incorporated Huaiyang cuisine's emphasis on delicate flavors and meticulous presentation techniques, resulting in a lighter and more refined version of the original dish. We alse have the original recipe for Gračanska tenka gibanica, so you can check it out.

• 300g (10.5 oz) all-purpose flour 300g (10.5 oz) all-purpose flour
• 200ml (6.8 fl oz) water 200ml (6.8 fl oz) water
• 200g (7 oz) minced meat (pork or chicken) 200g (7 oz) minced meat (pork or chicken)
• 100g (3.5 oz) mushrooms, finely chopped 100g (3.5 oz) mushrooms, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 20g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and water to make a smooth dough. Knead for a few minutes until the dough is elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a pan, heat some vegetable oil and sauté the onion, garlic, and ginger until fragrant. Add the minced meat and mushrooms, and cook until the meat is browned and the mushrooms are tender.
3. 3.
   Stir in the soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat and let the filling cool.
4. 4.
   Divide the dough into small portions and roll each portion into a thin, translucent sheet.
5. 5.
   Place a layer of the dough sheet in a greased baking dish, then spread a thin layer of the meat and mushroom filling on top. Repeat this process, layering the dough and filling until all the ingredients are used.
6. 6.
   Preheat the oven to 180°C (350°F) and bake the layered pastry for 30-35 minutes, or until the top is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool slightly before slicing into squares or triangles. Serve warm.

Treat your ingredients with care...

• Minced meat — Ensure the meat is cooked thoroughly to avoid any food safety risks.
• Mushrooms — Use fresh mushrooms and finely chop them for a more even distribution of flavors.

Tips & Tricks

• To achieve thin and translucent pastry layers, roll out the dough as thinly as possible.
• Grease the baking dish well to prevent sticking.
• For added flavor, you can sprinkle sesame seeds on top of the pastry before baking.
• Serve the layered pastry warm for the best taste and texture.
• This dish can be enjoyed as a main course or as a delightful appetizer.

Serving advice

Serve the Huaiyang-style Layered Pastry as a centerpiece dish, accompanied by a selection of traditional Huaiyang side dishes and steamed rice.

Presentation advice

Arrange the sliced layered pastry on a platter, allowing the delicate layers to be visible. Garnish with fresh herbs, such as cilantro or green onions, for a pop of color.