Pork loin steaks are one of the cheapest cuts available at the moment. They can also be a bit dry so Sue effectively battered these which held the moisture in the meat and created a very tasty coating.
What do the get if you create a fusion between a classic Polish dish, a classic Cornish dish and a classic Anglicised Chinese dish? Pastrogi with special fried rice obviously! For those don’t have the same sort of mental health issues as us that is a crossed between a Pasty and a Pierogi!
As far as we know this is a first – An invention – An innovation – A monstrosity…. Take you pick!
We didn’t really weigh the ingredients as such. For the pastry you are looking for a workably sticky dough consistency, add a little extra Gram flour if the dough feels too wet or a little extra milk if it feels too dry.
It’s also a while since we did an “Ingredients Alphabet” recipe. So this is “D” for Dill.
Ingredients for the filling:-
Pork mince
Soy Sauce
Salt & Pepper
Dried Dill
Chilli flakes
Garlic Salt
Onion Salt
Ingredients for the pastry:-
1 Egg
Milk
Plain (Gluten free in our case) flour (¾ of the flour content)
Gram flour (¼ of the flour content)
Salt & Pepper
½ tsp Xanthum Gum
1 tsp Dried Dill
Method:-
(1) Mix the filling ingredients and set aside.
(2) Mix the pastry ingredients and adjust the consistency so that you have a workable dough.
(3) Roll the pastry on a floured surface and cut out circles about 6cm across.
(4) add filling to each Pastrogi close to form a mini Pasty shaped parcel and use a little Milk to seal the join.
(5) Shallow fry to brown all sides.
(6) Place in a preheated oven at 180C for 20 minutes.
We had a DIY special fried Rice with ours. But the Pastrogi would work equally well cold for a pack-up or cold tea.
