BARBECUE CHICKEN PASTRY [CHICKEN SIEW PAU]

Thanks to Joyce of Kitchen Flavours for sharing this recipe from Alex Goh's book 'Irresistible Pastry'.  

Had kept this recipe for sometime and finally got down to make these siew paus.  The reason that took me so long to make them is the fat content in the pastry but I didn't regret giving it a try now cos' the  pastry is really flaky and the sweetness blends well with the slightly savoury chicken filling.

You can actually make the pastry into any shape that you feel comfortable.  I started pleating the pastry but find that some opened up cos' the dough is quite stiff and hard to hold its shape.  I tried the roll shape and it is much easier.

Ingredients for Filling
A] 2 tbsp oil

    1 tbsp chopped garlic
    1 tbsp fine bean paste [tau cheong]
B] 400 gm chicken meat - diced
    1/2 tsp each of salt and pepper
     2 tbsp sugar
    1 tbsp each of oyster sauce, dark soy sauce and light soy sauce
     1/2 tsp sesame oil
C] 100 ml water
D] 1 tbsp potato starch
     2 tbsp cornflour
     50 ml water
Filling:

1. Mix ingredients B. Set aside for 1 hour.
2. Heat oil saute garlic and bean paste until fragrant. Add in chicken mixture and cook until the chicken becomes white.
3. Add in water, bring to boil for 5-10 minutes. Add in thickening mix [D] and cook until it thickens.
4. Dish up and leave it to cool. Keep in the freezer for 1 hour.

Water Dough Ingredients

200 gm flour

40 gm shortening

20 ml oil

40 gm sugar

100 ml water

Oil Dough Ingredients

200 gm flour

130 gm shortening

1. Water Dough - Mix all ingredients to form a smooth dough. Divide it into 20 equal parts.
2. Oil Dough - Mix all ingredients to form a paste. Divide it into 20 equal parts. 
3. Wrap the Oil Dough with Water Dough.  Shape into  rounds, then flatten the dough and roll it up twice.
4. Flatten the dough and wrap in the filling. Seal the edges to form a pleated pau or shape into rolls.
5. Place onto a greased baking try. Brush with egg glaze, sprinkle some sesame seeds on top.
6. Bake at 200 degrees C for 25 minutes.