Puff Pastry with hot dogs

Karipap - Curry Puff - 马式咖哩饼

Dutch Sauerkraut Pie - Zuurkool Ovenschotel - 荷式烤酸菜马铃薯

Dutch Apple Pie -- Appeltaart -- 荷兰苹果塔

Egg Tarts 港式蛋塔

Puff Pastry Snack 酥皮点心

Mini Egg Tarts 蛋撻

Egg Tarts, a popular chinese dim sum which made by pastry skin with custard filling. There are 2 types - (1) shortcrust pastry (more for western cuisine), and (2) puff pastry (more popular among chinese cuisine). I tried it both and personally I prefer chinese version which not so sweet. I made these tarts for my girl's birthday party at her school. I need to bake it twice as the first batch were eaten by my kids in a time.

Source: Agnes Chang

Ingredients:
(A)
150g flour, sifted
20g custard powder, sifted
30g icing sugar, sifted
60g shortening
2-3 tbsp water
(B)
90g flour
60g shortening
Filling:
3 eggs, lightly beaten
120g sugar
250ml warm water
1tsp vanilla
1tsp vinegar

Methods:
1. Mix (A) and divide 15 portions. In another bowl mix (B) and divided 15 portions.
2. Wrap B with A, roll into long shape, roll up likes swiss roll. Roll into a round piece and line onto moulds.
3. Mix the fillings until sugar is dissolve and strain. Pour the filling into moulds until 3/4 full.
4. Bake in a preheated oven 180 degree celcious for 15-20 minutes.

Notes:
1. I divided the pastry into 30 portions as I make it mini ones.
2. Adding vinegar is to create soft and shiny egg tarts filling. Don't use too much or less.
3. I used 100g sugar in stead of 120g sugar.
4. Dont bake too long or the filling will puffing up.

Mini Dutch Apple Pie

Feng Li Shu - Taiwanese Pineapple Tarts

Feng Li Shu or taiwanese pineapple tarts is very famous snack among chinese. I love it and they have many of taste too likes melon, blackberry, strawberry and more. Well, I didn't have feng li shu's moulds and that's why I used this recipe which just require one mould.

Source: Alan Ooi

Ingredients:

160g flour
40g milk powder
40g custard powder
2 tbsp condensed milk
80g shortening
120g butter

Filling:
250- 400g grated pineapple
125g sugar

Methods:
1. Cook the filling over medium heat a night before. Divide 30g each, set aside.
2. Combine the skin ingredients, rub it into breadcrumbs and knead lightly into a dough. Divide into 30g each.
3. Wrap the filling and shape it in the square mould.
4. Bake in preheated oven at 160 degree celcious for 20-25 minutes.

Notes:
1. Don't bake it till golden ,just till baked through.
2. Don't over knead in step 2.
3. I used canned pineapple in stead of fresh pineapple. I cooked the canned pineapple with the can syrup without adding any sugar anymore.
2.

Pineapple Tarts 马来西亚凤梨酥

Finally, I made my own pineapple tarts after years craving for it. Pineapple tarts is one kind of chinese new year cookies which can be shaped by open-tart shape, open-ended roll, ball shape or fruit shape in malaysia, singapore or even in brunei or indonesia too. Indonesian pineapple tarts or better known as Nastar (ananastaart) have a slightly different with malaysia-nyonya, it containt some cheese in the pastry and it is always a ball shaped with a clove on the top. Well, taiwanese pineapple shortbread which better known as Feng Li Shu (凤梨酥)is quiet similiar too, the filling may combine with some winter melon and the pastry is a kind of shortbread and it is usually need holded by square cookie cutters. Why peoples love to serve pineapple tarts during new year? Pineapple in chinese-hokkien dialets means 'prosperity come' an auspicious symbol for the new year.

Source: Recipe from pineapple moulds

Ingredients:

Filling:
250- 400g grated pineapple
125g sugar
some cinnamon and star anise
Pastry:
250g butter
125g icing sugar
2 egg yolks
270g flour
200g custard powder
1/4tsp vanilla

Methods:

1. Prepare the filling one night before. Cook the filling over medium heat till thick and dry . Set aside and let it cool completely.
2. Cream butter in a large mixing bowl until light and fluffy. Add egg and beat well.
3. Sift icing sugar, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.
4. Roll out the dough till it's about 0.7 cm thick. Cut into shapes with a pineapple tart mould. Brush sides of tarts with egg wash. Bake in a greased, lined baking tin for 10 minutes.
5. Remove tarts from the oven. Fill centre of tarts with some pineapple jam. Return tarts to oven to bake for a further 10 minutes, or until golden brown.Cool the tarts on wire rack.


Notes:
1. I used canned pineapple in stead of fresh pineapple and I onitted the sugar. I cooked it with the syrup till thick and dry enough to form a paste.
2. I used only 60g icing sugar for the pastry as my pinepple filling is sweet enough for me.
3. I didn't use cinnamum or anise cause I don't really like the smell.

Orange Tart 香橙撻

My husband bought too much oranges for me, I can't eat it all, beside my kids want to eat egg tarts. And I get this idea---- find orange tart recipe which a bit likes egg tart with a tint of orange flavour. The result is satisfied, everyone like it and happy to taste it. My kids say it is a sunflower tart.

Source: Seadragon

Ingredients:
150g flour
1/4 tsp baking powder
50g sugar
100g butter
1 yolk
1 tsp lemon juice
3 tsp water
Filling:
125ml orange juice
40ml lemon juice
1 whole egg
2 egg yolk
60g sugar
2tsp custard powder
1tsp orange zest

Methods:
1. Sift flour, baking powder and sugar, rub in butter into bread crumbles. Add in yolk, lemon juice and enough water to firm a dough. Don't overmix it!
2. Refrigerated it for 30 minutes with wrapping it with a cling or aluminium foil.
3. Preheat oven 200 degree celcious.
4. Dissolved custard powder with lemon and orange juice, add in sugar, beaten egg and yplks. Cook it over low heat for about 5-8 minutes for thickening.
5.Remove heat, add 1tbsp butter and orange zest, mix well and leave to cool completely.
6. Blind bake the pastry for 10 minutes, remove weight, bake for another 10 minutes. Leave to cool.
7. Preheat oven 180 degree celcious, pour the custard batter into the baked pastry and bake it for 20-25 minutes. Cool before cutting.

Notes:
1. When you grate the orange zest, make sure don't get the white part or you will get bitter taste.
2. If you have orange essence, may subtitute it for orange zest.
3. Just simply combine the pastry and never mix it throughly or you will get very hard pie crust.