Shaanxi-inspired Savory Pască

Ingredients

In this Shaanxi-inspired Pască, the traditional sweet cheese filling of the original Romanian dish is replaced with a savory filling. The dough is also infused with Shaanxi spices, giving it a unique flavor profile. Additionally, the use of minced pork, garlic, ginger, and Shaanxi chili oil adds a distinct Shaanxi touch to the dish. We alse have the original recipe for Pască, so you can check it out.

• For the dough: For the dough:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 50g (1/4 cup) unsalted butter, melted 50g (1/4 cup) unsalted butter, melted
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground Sichuan peppercorns 1 tsp ground Sichuan peppercorns
• For the filling: For the filling:
• 500g (1 lb) minced pork 500g (1 lb) minced pork
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, grated 1-inch piece ginger, grated
• 2 tbsp Shaanxi chili oil 2 tbsp Shaanxi chili oil
• 1 tsp soy sauce 1 tsp soy sauce
• 1 tsp sugar 1 tsp sugar
• Salt and pepper to taste Salt and pepper to taste
• For the egg wash: For the egg wash:
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, salt, ground cumin, and ground Sichuan peppercorns. Make a well in the center and pour in the yeast mixture and melted butter.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Meanwhile, in a skillet, cook the minced pork over medium heat until browned. Add the minced garlic, grated ginger, Shaanxi chili oil, soy sauce, sugar, salt, and pepper. Cook for an additional 5 minutes until the flavors meld together. Remove from heat and let it cool.
6. 6.
   Preheat the oven to 180°C (350°F). Grease a round baking dish.
7. 7.
   Punch down the risen dough and divide it into two equal parts. Roll out one part into a circle that fits the bottom of the baking dish. Place it in the dish.
8. 8.
   Spread the cooled pork filling evenly over the dough in the baking dish.
9. 9.
   Roll out the remaining dough into a circle slightly larger than the baking dish. Place it on top of the filling, sealing the edges with the bottom dough.
10. 10.
    Brush the top of the Pască with the beaten egg wash.
11. 11.
    Bake in the preheated oven for 30-35 minutes, or until the Pască is golden brown.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Shaanxi chili oil — Adjust the amount according to your spice preference. Add more for a spicier Pască or reduce it for a milder flavor.

Tips & Tricks

• If you prefer a vegetarian version, you can substitute the minced pork with crumbled tofu or cooked lentils for a protein-rich filling.
• Feel free to experiment with different spices and herbs to customize the flavor of the filling.
• Serve the Shaanxi-inspired Pască warm or at room temperature for the best taste and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Serving advice

Slice the Shaanxi-inspired Pască into wedges and serve as a main dish or as part of a festive brunch. It pairs well with a fresh salad or pickled vegetables.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh cilantro or green onions on top of the baked Pască. This adds a pop of color and freshness to the dish.