Kimchi + Pork Belly Mini and Hand Pies
lejus dorange blog
lejus dorange blog
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Ingredients

  • 1-2 tbsp of pork mixture and then fold two corners over. Use an egg wash to seal dough. Take the bottom corner and fold over, making sure there is overlap with the two sides already folded in so that it won’t leak. Repeat with the top one, and cut in slits over the surface as well.Brush with an egg wash and bake. The kimchi and pork belly flavors go so well together. True, you lose the crunch of uncooked ripe kimchi that is so important in bossam, but if you love kimchi fried rice, you’ll know that cooked kimchi is actually quite delicious as well. Imagine that with pork belly and a buttery, flaky crust.
  • Double Pie Crust, 9″
  • 2 1/2 cups flour
  • 2 sticks butter, cubed into 1 cm pieces, cold – prepare this beforehand
  • 1 tsp salt
  • 3 tsp sugar
  • 3/4 cup cold water
  • 1/2 tsp black pepper
  • 1 egg + splash water for egg wash
  • Kimchi / pork belly pie
  • 1 cup kimchi, strained and roughly chopped, reserve liquid
  • 2 cloves garlic
  • 2 cups bossam (boiled pork belly), roughly chopped.
  • 2 tbsp butter, separated to 1 tbsp each
  • 1 tbsp flour
  • 5 | Place in fridge for 10 minutes.
  • 6 | Brush with egg wash and bake for 30-40 minutes at 400F, until golden brown.

Instructions

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