This Fried Pork Pie is a delightful savory handheld treat that combines the crunch of deep-fried pastry with a savory, umami-rich filling. The mixture features tender ground pork, earthy mushrooms, and crisp water chestnuts, all seasoned with ginger, garlic, and soy sauce for a balanced flavor profile. The addition of carrots adds a subtle sweetness and color contrast. Perfect for parties, appetizers, or a quick lunch, these pies are easy to assemble and fry until golden brown. They offer a satisfying texture contrast between the crispy exterior and the juicy, flavorful interior, making them a crowd-pleasing dish that is simple to prepare with pantry staples.
Fried Pork Pie
Description
This Fried Pork Pie is a delightful savory handheld treat that combines the crunch of deep-fried pastry with a savory, umami-rich filling. The mixture features tender ground pork, earthy mushrooms, and crisp water chestnuts, all seasoned with ginger, garlic, and soy sauce for a balanced flavor profile. The addition of carrots adds a subtle sweetness and color contrast. Perfect for parties, appetizers, or a quick lunch, these pies are easy to assemble and fry until golden brown. They offer a satisfying texture contrast between the crispy exterior and the juicy, flavorful interior, making them a crowd-pleasing dish that is simple to prepare with pantry staples.Ingredients
Directions
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Preheat oven to 375F (190C) if baking, or prepare a deep fryer or large pot with oil for deep frying to 350F (175C).
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In a large bowl, combine the ground pork, diced carrot, water chestnuts, mushrooms, minced garlic, minced ginger, soy sauce, and sesame oil. Mix thoroughly until well combined.
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Heat a skillet over medium-high heat. Add the pork mixture and cook, stirring occasionally, until the pork is browned and cooked through, about 5-7 minutes. Remove from heat and let cool slightly.
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Roll out the puff pastry or pie crust and cut into circles large enough to hold the filling.
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Place a tablespoon of the pork filling in the center of each pastry circle.
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Fold the pastry over the filling to form a half-moon shape, pressing the edges firmly with a fork to seal.
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Brush the tops of the pies with beaten egg for a golden finish.
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If baking, place on a lined baking sheet and bake for 15-20 minutes until golden brown. If frying, carefully lower into hot oil and fry for 3-4 minutes until golden and crispy.
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Drain on paper towels and serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 673.0kcal
- % Daily Value *
- Total Fat 59.9g93%
- Saturated Fat 10.5g53%
- Cholesterol 46.5mg16%
- Sodium 441.2mg19%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 5.3g22%
- Sugars 8.2g
- Protein 20.3g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a lighter version, you can bake these pies instead of frying them. Brush with egg wash and bake at 375F (190C) for 15-20 minutes.
You can substitute ground chicken or turkey for the pork if desired. Adjust cooking time as needed.
Add a splash of rice vinegar or a dash of chili garlic sauce to the filling for extra flavor.
Ensure the filling is cooled before assembling the pies to prevent the pastry from becoming soggy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
