TANG’S KITCHEN FILIPINO RECIP

Dec. 10
Tang’s Kitchen Filipino Recip e-book
Make the meat filling: Heat
a skillet and add oil. Cook
chorizo until golden brown.
Transfer to a plate. Return
skillet to heat and add
ground beef; cook until
browned. Season with
pepper. Add the cooked
ground beef to the chorizo.
Heat the skillet again with
more oil. Sauté carrot,
onion, celery, and garlic for
3 minutes. Add tomato paste
and cook for a minute. Add
ground beef and chorizo.
Pour in chicken stock.
Simmer until most of the
liquid has evaporated, about
5 minutes. Put mixture in a
food processor and pulse 6
times to roughly chop the
mixture. Stir in drained
peas. Season with salt as
needed.
Make the vegetable filling:
Heat a skillet and add 2
tablespoons oil. Sauté
mushrooms and season with
salt and pepper. Add thyme
and cook 5 minutes more.
Transfer to a bowl. Return
the pan to the heat and add
remaining oil. Cook squash
and onions; season with salt
and pepper. Cook until
softened. Add back the
mushrooms and pour in the
wine. Simmer until most of
the liquid has evaporated.
Stir in spinach. Cool.
Make the cheese, fruit, and
nut filling: In a saucepan,
combine wine, figs, honey,
and rosemary. Simmer,
stirring occasionally, until
liquid has almost completely
evaporated. Transfer to a
bowl and cool. When cool,
remove the rosemary sprig
and add brie, nuts, and
lemon zest. Blend to
combine.
Preheat oven to 400°F. Line
a baking tray with
greaseproof or wax paper.
Thaw the dough. Roll out
each dough into 12–inch
squares. Place one sheet on
a tray and cover with
greaseproof paper. Place the
second sheet of dough on
top. Cover with plastic wrap
and refrigerate for 10
minutes.
Cut each sheet of dough into
twelve 3x4-inch pieces.
Brush the edges with egg
wash. Place a heaping
tablespoon of the desired
filling on half of the dough.
Fold over to form a
rectangular pouch. Seal the
edges with a fork. Do the
same for all the dough.
Arrange the filled pastries
on a greased baking tray.
Brush tops with egg wash.
Bake for about 15 minutes
or until golden brown.
Rotate pans once, halfway
through cooking.
Egg & Apple
Pandesal
Makes 4 Pandesal
Ingredients
4 large, fresh Pandesal
1 eating apple, core and sees
removed, skin left on
4 large hard-boiled eggs,
shelled and roughly chopped
(Cook in boiling water for 7
minutes, refresh in cold
water to stop the cooking
process and leave to cool in
the cold water for 15-20
minutes before chopping.)
1 tsp of Dijon or English
Mustard
Tang’s Kitchen Filipino recip e-book Page 41