Mooli Puff
By: My Cooking Hut
Published: Monday, February 22, 2010 - 2:05pm

Ingredients




Plain flour, for dusting

All-butter puff pastry, 300g

Daikon, half

Carrots, 2-3

Green beans, 100g

Lardons/Pancetta, 150g

tablespoon Oyster sauce, 1
Soya sauce, to taste

White pepper, a good dash

Sesame seeds, enough to sprinkle on the pastry

Egg wash

Preparation

1 Cut daikon and carrots into thin strips and set aside. Finely chop up the green beans. 2 Heat a frying pan and put in lardons/pancetta. Fry until brown and crispy. Then, put in a plate laid with kitchen towel to absorb the oil. 3 Use back the same pan, put in daikon, carrots and green beans. Mix well and cook on medium to low flame with lid on for about 20 – 25 minutes or until soft. Check and stir from time to time. Add some water if needed as we need to have a moist mixture. 4 Season with oyster sauce, soya sauce and white pepper. 5 Once the daikon, carrots and green beans are soft and cooked, put in crispy lardons/pancetta. Stir well. 6 Remove from frying pan and set aside to cool. 7 Sprinkle some flour on a flat surface and lay puff pastry on it. 8 Cut into small rectangular size of 13cm(L) x 9cm(W). 9 Preheat the oven at 180°C degrees. 10 Scoop about a spoonful of filling and put in the middle of the pastry. Fold into half to form rectangular shape. Cut off excess pastry if necessary. Pinch all the edges to seal. If you feel creative, you can use the fork to form pattern. 11 Brush the top of the pastry with egg wash and sprinkle some sesame seeds. Repeat until all pastry and fillings are used up. 12 Bake in the pre-heated oven for about 15 – 20 minutes or until the pastry is golden brown

About


It was weekend and I was glad that I had the whole day to do whatever I wanted. I cherish this kind of moment when I have got the whole morning and afternoon to do things that I enjoy. I opened the freezer and I saw the leftover pâte feuilletée (puff pastry) that I used to make Cherry Tomato & Zucchini Tart. (OK! I know I still owe you guys the step-by-step post on making pâte feuilletée! It’s on my long to do list! So, please bear with me)
I wanted to do something different – something tastes Asian with pâte feuilletée! I like the idea of baked Dim Sum. I think, my numerous visits to Chinese restaurants for Dim Sum have inspired me in making this recipe.
I checked the fridge and saw the daikon that I bought which I had no idea what I wanted to do with it. Daikon is the Japanese name for white and mild-flavoured Asian radish. It is very commonly known as daikon but also has a cool name called mooli in Hindi, Punjabi, Urdu, and Bihari. Which do you prefer? I like the sound of mooli.  Anyway, I love radishes, weither Asian or Western ones.
Apart from mooli/daikon, I had some green beans, carrots and lardons/pancetta. Hmmmm.. sounds like great combo to me. All these will make a good filling for the pastry! So, I thought I would cut both daikon/mooli and carrots into thin long strips. Then, thinly chop up the green beans. To give a crunch to the filling, the lardons/pancetta would do the magic! Well, not quite ‘Asian’ but that was one of the items in the fridge.
This is the first time I tried making this. So, the amount used for each ingredient is purely based on my estimation! You may need to adjust according to your own taste.