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PUBLISHED: 10:48 AM on Wednesday, February 2, 2005
Full Moon Pastries

1/2 pound ground pork

1 tablespoon vegetable oil

All-purpose flour

1/8 teaspoon 5-spice powder

1/4 cup Kikkoman Stir-Fry Sauce

1/3 cup chopped green onions and tops

2 sheets frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

Cook pork in hot oil in large skillet over medium-high heat 1 minute. Sprinkle 1 teaspoon flour and five-spice over pork; cook and stir 1 minute, or until pork is just done. Stir in stir-fry sauce. Remove from heat and cool; stir in green onions. On lightly floured surface, roll each pastry sheet into 12-inch square. Using 3-inch cookie cutter, cut each sheet into 16 circles. Brush 16 circles with egg mixture; spoon 1 tablespoon pork mixture evenly onto each circle. Cover filling with remaining circles, pinching edges together to seal. Cut 2 small slits in center of each.* Place pastries 2 inches apart on two greased baking sheets. Brush tops with egg mixture. Bake in 400?F oven 12 to 15 minutes, or until golden brown. Serve warm.

*Pastries can be made and frozen up to 2 weeks. Thaw pastries for 30 minutes; prepare as directed.

Makes 16 pastries.


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