Thania Goyette
Chef & owner of Le Pied Bleu, gourmet deli & wine bar
Ingredients
Pastry Filling
1 cup (250 ml) dried black mushrooms (Judas ears)
1 cup (250 ml) clear mung bean vermicelli
1 cup (250 ml) dried cranberries
1/2 pound (250 g) minced pork
2 cloves (30 g) minced garlic
2 Tbsp. (25 g) chopped shallot
1/2 tsp. (2.5 ml) Chinese 5-spice powder
1 Tbsp. (15 ml) fish sauce
1/2 tsp. (2.5 ml) of salt
3/4 tsp. (4 ml) sugar
Pastries
1 lb. (500 g) commercial puff pastry
4 egg yolks for browning
Preparation
Preheat the oven to 190 °C (375 °F).
Rehydrate mushrooms, vermicelli and cranberries in water. When hydration is complete, chop the mushrooms, vermicelli and cranberries and mix all the stuffing ingredients together.
Thaw and prepare the puff pastry according to the manufacturer's instructions and cut two different size from the dough: the smaller one for the bottom and the bigger one for the top. Ex.: 3 & 4 cm for little poppers or 5 & 7 cm for appetizers.
Place the desired amount of stuffing in the center of the smaller circle, place the largest circle on top and assemble by sticking the egg yolk outline.
Go around the fan pressing firmly with a fork to stick well.
Brush top with egg yolk and bake for about 15 minutes.
Serve with a sweet & spicy or Hoisin-style sauce, fresh herbs such as cilantro or basil and lettuce leaves.
