Yunnan Style Pies With Fried Pork, Tomatoes And Chili

1. 1

   Attach multipurpose blade to KitchenAid(R)7-Cup food processor. Add flour, butter and salt to work bowl and pulse until mixture resembles coarse crumbs. Add egg and water and pulse until mixture forms a soft dough. Gather dough into a flattened disc. Wrap in plastic wrap and refrigerate 1 hour.

2. 2

   Prepare pork filling while dough is chilling. Attach clean multipurpose blade and work bowl to food processor. Add long pepper, garlic, Thai chili, and ginger to work bowl. Pulse to finely chop. Remove from bowl and set aside. Add tomato and puree on low speed. Remove from bowl and set aside. Add pork shoulder and pulse to finely chop. Remove from bowl and set aside.

3. 3

   Heat oil in a wok or large skillet over medium heat. Add chopped pork, Sichuan powder and salt. Increase heat to high and fry until browned and slightly crispy. Add chopped chili mixture and cook 1 to 2 minutes. Add pureed tomatoes and sugar, and cook until sauce has reduced and thickened. Remove from heat and cool.

4. 4

   Preheat oven to 400u00b0F. Roll dough on lightly floured surface. Cut with 3-inch round cutter. Gather scraps and re-roll and cut to make approximately 30 rounds.

5. 5

   Place about 1 tablespoon cooled filling in the center of each dough round. Sprinkle Parmesan cheese on top. Fold over and brush edges lightly with water. Press to seal and crimp with a fork. Place formed pies on parchment lined baking sheets. Brush lightly with beaten egg.

6. 6

   Bake in preheated oven for 20 to 25 minutes, or until pies are slightly puffed and golden brown. Remove and cool slightly before serving.

No nutritional information available.

No additional tips available.