Baked venison puffs
- April 2019
- Makes 25-30
- Hands-on time 1 hour 20 min, oven time 12-15 min, plus at least 4 hours marinating, chilling and resting
These venison pastry puffs, unique to Yauatcha restaurant, are inspired by Asian culinary techniques but have a European twist – venison replaces the traditional pork filling. The meat is marinated in black pepper and char siu barbecue sauce, then wrapped in puff pastry, topped with sesame seeds and baked. The final flavour and texture are superb.
Follow our step-by-step recipe from chef Tong Chee Hwee, here.
- 20.2g (9.6g saturated)
- 26.4g (7.4g sugars)
If you don’t have any custard powder, use cornflour instead.
Serve the puffs with chilli bean paste or chilli oil to dip.
Make the filling up to 2 days ahead and keep covered in the fridge. The unbaked puffs will keep for a day, covered in the fridge. Alternatively, freeze on trays, then transfer to freezer bags for up to 2 months. Defrost overnight, then bake as in the recipe.
Chef Tong’s tips for success
Don’t discard the fried shallot (step 1). When completely cool, store the leftover oil and shallot separately in airtight containers or jars. Use leftover oil for stir-fries and sprinkle crispy shallots over salads or fried rice. Use within a month.
For the dough, use an oil with a neutral flavour, such as vegetable oil. Olive oil will also work but may impart its flavour to the finished puffs.
Make sure the two types of dough are the same temperature before combining them in step 10, otherwise the finished pastry may not have the required flaky layers.
Overworking (or kneading) the pastry while you’re working with it will destroy the layers and will develop the gluten, resulting in tough pastry.
Brushing the venison puffs twice (step 14) will guarantee a deep golden, glossy finish.
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