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Boletus OmniPork Pastry Box

Time: ≤60mins Veg. Cat.: Vegan Cooking: Pan-fry Category: Banquet Dish Servings: 2 Author: Ken Kwong (veggiesoeasy)

Ingredients

Boletus

5 pieces

Portobello Mushroom

x1 (diced)

OmniPork

115g

Shallot

x1

Filo Pastry (defrosted)

2 pieces

Whipping Cream

4 tbsp

Cheese Powder

1 tbsp

Olive Oil

Seasoning

Salt

⅓ tsp

Black Pepper

Mushroom Powder

⅓ tsp

Steps

Step 1

Wash boletus and soak into water until softens. Dry boletus and keep the water for later use.

Step 2

Add oil into a heated wok, fry shallots and portobello mushrooms until fragrant. Add OmniPork and use a spatula to separate into smaller grains and add salt, pepper and mushroom powder for seasoning.

Step 3

Add the water used to soak boletus, whipping cream and cheese powder into the wok. The filling is ready to be used once the sauce has thickened.

Step 4

Take a piece of filo pastry and evenly brush olive oil onto it. Fold twice before adding the fillings onto the centre of the pastry. Then fold the pastry into an asymmetric shape.

Step 5

Bake the pastries in the oven preheated at 180°C for 10 minutes until golden. Serve with whipped cream.

Tips

  1. Filo pastry doesn’t have any flavour itself, so you can add different seasonings for a sweet or savoury taste according to your preference. It can be bought at supermarkets and patisserie stores.
  2. Corn starch water can be used to control the moisture of fillings.
  3. Vegans can replace whipping cream and cheese powder with oat milk and vegan cheese!