Now Reading
Five-Spice Pork Triangles

Five-Spice Pork Triangles

These fun pastry triangles are loaded with five-spiced pork and onions to be a truly flavorful appetizer in a flaky crust.

How many people in this world know your food preferences and cook you the favorite meals? They might not be your Facebook friends or Instagram followers. They are the ones who pay close attention to your needs and express the love through the food. With our busy lives and the growing list of distractions in our technology-driven age, take a moment to show some gratitude.

These five-spice pork and onion pastry triangles have a moist savory filling with a unique Asian twist and a thin crisp crust. It is the perfect dish for a family dinner.

Chinese five-spice is a fragrant mixture of cinnamon, clove, fennel seed, star anise and Sichuan peppercorn. It is powerfully scented, a little goes a long way.

See Also

Five-Spice Pork Triangles

Lei Zhang
These fun pastry triangles are loaded with five-spiced pork and onions to be a truly flavorful appetizer in a flaky crust.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Servings 3 servings

Ingredients
  

  • 1 package Puff Pastry Sheets thawed
  • 300 g minced pork
  • 1 onion finely chopped
  • 1 tablespoon fish sauce
  • 3 tablespoon rice wine
  • 1/2 teaspoon five spice powder
  • 1/4 cup water
  • 2 tablespoon cornflour
  • 1/2 cup sesame seeds
  • 2 egg yolk
  • 1/2 cup spring onion finely chopped

Instructions
 

  • Mix pork, onion, spring onion, five spice powder, fish sauce, rice wine, corn flour and water in a bowl. Stir until all of the ingredients have combined.
  • Cut the pastry sheet into 3-inch squares.Place about 2 tablespoon pork mixture in the middle of each square. Fold squares over the filling to form triangles. Brush with a little of the egg yolk and sprinkle with sesame seeds.
  • Set the oven to 200 degree and bake for 20 minutes or until the pastry is golden and crispy.

 

View Comments (0)

Leave a Reply

Your email address will not be published.

Recipe Rating




© 2022 ROSEBUD MEDIA. ALL RIGHTS RESERVED.
Scroll To Top