Hainanese Tompouce

Ingredients

The Hainanese Tompouce differs from the original Dutch Tompouce in terms of its filling and glaze. While the Dutch Tompouce traditionally has a sweet vanilla custard filling and a pink icing glaze, the Hainanese Tompouce features a savory chicken and mushroom filling and a spicy Hainanese chili sauce glaze. This adaptation infuses the pastry with the distinct flavors of Hainan cuisine, giving it a unique twist. We alse have the original recipe for Tompouce, so you can check it out.

• 2 sheets of puff pastry 2 sheets of puff pastry
• 200g (7 oz) cooked chicken, shredded 200g (7 oz) cooked chicken, shredded
• 100g (3.5 oz) mushrooms, finely chopped 100g (3.5 oz) mushrooms, finely chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 2 tablespoons Hainanese chili sauce 2 tablespoons Hainanese chili sauce
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Roll out the puff pastry sheets and cut them into rectangles of equal size.
3. 3.
   Place the pastry rectangles on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown and puffed.
4. 4.
   In a pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
5. 5.
   Add the chopped mushrooms and cook until they release their moisture and become tender.
6. 6.
   Add the shredded chicken, oyster sauce, soy sauce, sugar, salt, and pepper. Stir well to combine.
7. 7.
   Pour in the cornstarch mixture and cook until the filling thickens.
8. 8.
   Remove the puff pastry rectangles from the oven and let them cool completely.
9. 9.
   Once cooled, slice each rectangle in half horizontally to create two layers.
10. 10.
    Spread the chicken and mushroom filling evenly on the bottom layer of each pastry rectangle.
11. 11.
    Place the top layer of pastry over the filling.
12. 12.
    In a small bowl, mix the Hainanese chili sauce with a tablespoon of water to create a glaze.
13. 13.
    Brush the glaze over the top layer of each pastry rectangle.
14. 14.
    Garnish with fresh cilantro.
15. 15.
    Serve the Hainanese Tompouce chilled or at room temperature.

Treat your ingredients with care...

• Puff pastry — Ensure that the puff pastry is thawed properly before rolling it out to prevent it from cracking or breaking.
• Hainanese chili sauce — Adjust the amount of chili sauce according to your preferred level of spiciness. Add more or less to suit your taste.

Tips & Tricks

• If you prefer a milder flavor, you can substitute the Hainanese chili sauce with a milder chili sauce or tomato sauce.
• For a vegetarian version, replace the chicken with tofu or tempeh and use vegetable broth instead of chicken broth in the filling.
• You can make the filling in advance and refrigerate it until ready to use.
• To achieve a crispier puff pastry, brush the pastry rectangles with beaten egg before baking.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.

Serving advice

Serve the Hainanese Tompouce as a delightful appetizer or as a unique dessert option. It pairs well with a cup of hot tea or coffee.

Presentation advice

Arrange the Hainanese Tompouce on a platter, garnished with fresh cilantro leaves. The vibrant red glaze and golden pastry layers will make it an eye-catching addition to any table.