Barbecue Chicken Pastry

This delicious Barbecue Chicken Pastry has a flaky layered pastry crust that is crispy and flaky tender at the same time. The filling is made with chicken meat cooked with some sauces, and it should be sweet and salty. I have made this a couple of times years ago before I started my blog. Made for my family and friends and everyone loved this. I was thinking of this again about two months back and have even made the filling and the container of filling has been sitting in the freezer for more than a month. Now seems like the perfect time to make this in time for the current theme going at Janine's blog, Not The Kitchen Sink, for "Aspiring Bakers #10 : Easy as Pie, August 2011". Today, is the last day for submission actually! :)

Let's get started on how to wrap the Barbecue Chicken Pastry, recipe is at the bottom of the post :

Water dough is kneaded to a smooth ball, weigh it and divide into 20 equal parts. Dough should be soft but not sticky.

The oil dough is very sticky. Flour your hands and divide into 20 equal parts.

1. Roll out water dough and place a ball of oil dough in the centre. Wrap the water dough around the oil dough.
2. Flatten the dough.
3. Roll it up like a swiss roll. Flatten the dough and roll it up again, repeat one more time.

1. Flatten the dough and roll out into a thin round. Place about 1 tablespoon of filling in the center.
2. Fold over the top and bottom to meet at the center, pinching the left sides together to seal. You may do this by placing the dough on the work surface or ...

1. ..or by placing the dough on your palm. 
2. Fold over the dough on the right, bringing towards the center.

1. Pinch  and seal the sides of dough together, making sure there are no holes, into a triangle shape.
2. Place in a greased baking pan, with the seam facing down.

1. Brush the top of pastry with egg wash (beat lightly 2 egg yolks with 1 tablespoon of egg white together), sprinkle some sesame seeds over the top.
2. Bake in preheated oven at 200C, about 25 minutes until golden brown.

Let pastry cool in pan on rack for 10 minutes and transfer to a wire rack to cool.

Best eaten while still warm with a pot of Chinese Tea!

Pastry is very flaky and crispy!

The multi layers of the crispy and tender pastry.

Yummy! Just pop into the oven for about 8 minutes at 150 degrees C to reheat for breakfast the next morning! 

The last time I made this was for a family outing. The filling can be made a couple of weeks in advance, just keep them in a container and store in the freezer section of the refrigerator. Thaw before use. To bake the pastry the next morning, make the ready-wrapped pastry with the filling the day before, do not apply any egg yolk at the top, just place them in a container in a single layer, keep them refrigerated overnight. Instead of triangle, these can be made into a round, rectangle or square pastry. The next morning, remove them from the fridge, leave them on the kitchen counter for about 20 minutes or so,   heat up the oven while waiting, brush the pastry with egg yolk, sprinkle with sesame seeds and proceed with the baking. Perfect for a picnic!

I'm submitting this to
Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

And also sharing this with :
Bake with Bizzy at Bizzy B. Bakes


Barbecue Chicken Pastry

(adapted from "Irresistible Pastry" by Alex Goh)
Ingredients
Filling
A)
2 tbsp oil
2 cloves garlic, crushed
1 tbsp bean paste


(B)
400gm chicken meat, diced
1/2 tsp salt
1/2 tsp pepper
35gm sugar
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp sesame oil


(C)
100gm water


(D)
1 tbsp potato starch
2 tbsp cornflour
50gm water


Water Dough
200gm flour
40gm shortening
20gm oil
40gm sugar
100gm water


Oil Dough
200gm flour
130gm shortening


Method :
Filling : Mix (B). Set aside for 1 hour. Heat the oil. Add in garlic and bean paste. Stir fry until fragrant. Add in (B) and cook until the chicken becomes white. Add in (C) and cook until it boils. Add in premix (D) and cook until it thickens. Dish up and leave it to cool. Keep in the freezer for 1 hour.


Water Dough : Mix all ingredients to form a smooth dough. Divide it into 20 equal parts.


Oil Dough : Mix all ingredients to form a paste. Divide it into 20 equal parts.

1. Wrap the Oil Dough with Water Dough. Flatten the dough and roll it up twice. Flatten the dough and wrap in the filling. Seal to form a triangle shape.
2. Place the seam downward onto a greased baking pan. Egg wash twice and sprinkle some sesame seeds on top. Bake at 200C for 25 minutes.

(As you can see, the instructions from pastry chef Alex Goh, is VERY BRIEF and may seem confusing. His recipes are good, but his instructions are not! In his book, there are only two photos illustrating the wrapping of the filling. I hope the steps that I've shown will help in some way or other! )