Malaysian Chinese Pasty

Ingredients

The Malaysian Chinese Pasty differs from the original Michigan Pasty in terms of flavor profile and spices used. While the original pasty focuses on simple, hearty flavors, the Malaysian Chinese version incorporates the bold and aromatic spices commonly found in Malaysian Chinese cuisine. Additionally, the Malaysian Chinese Pasty may include ingredients like ginger, garlic, and five-spice powder to enhance the taste and add a touch of Asian flair. We alse have the original recipe for Michigan Pasty, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) ice water 1/2 cup (120ml) ice water
• 250g beef, diced 250g beef, diced
• 1 medium potato, peeled and diced 1 medium potato, peeled and diced
• 1 carrot, peeled and diced 1 carrot, peeled and diced
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the ice water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat some oil over medium heat. Add the diced beef and cook until browned. Remove the beef from the skillet and set aside.
4. 4.
   In the same skillet, add the onion, garlic, and ginger. Sauté until fragrant and the onion turns translucent.
5. 5.
   Add the diced potato, carrot, and frozen peas to the skillet. Cook for a few minutes until the vegetables start to soften.
6. 6.
   Return the cooked beef to the skillet. Stir in the five-spice powder, soy sauce, and oyster sauce. Season with salt and pepper to taste. Cook for another 2-3 minutes until the filling is well combined. Remove from heat and let it cool.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles of dough, approximately 6 inches in diameter.
9. 9.
   Place a spoonful of the filling onto one half of each dough circle. Fold the other half over the filling to create a half-moon shape. Press the edges together to seal and crimp with a fork.
10. 10.
    Place the pasties on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown and crispy.
12. 12.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Beef — For a more tender filling, you can marinate the beef in soy sauce and a pinch of baking soda for 30 minutes before cooking.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• To achieve a flaky crust, make sure the butter is cold and work it into the flour until it resembles breadcrumbs.
• Don't overfill the pasties to prevent them from bursting open during baking.
• Serve the Malaysian Chinese Pasty with a side of chili sauce or sweet soy sauce for an extra kick of flavor.
• You can make mini-sized pasties for appetizers or party snacks.
• Leftover pasties can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Malaysian Chinese Pasty hot as a main course, accompanied by a fresh salad or steamed vegetables.

Presentation advice

Arrange the pasties on a platter, garnished with fresh herbs like cilantro or spring onions. The golden crust and colorful filling will make an enticing display.