Fusion Recipe: Lamb Adobo Hand Pies

 

Lamb Adobo Hand Pies

These Lamb Adobo Hand Pies are a savoury fusion of the classic Filipino braise and the portable convenience of a traditional pasty. By slow-cooking the lamb in a "dry" adobo style—reducing the vinegar and soy sauce until it coats the meat like a thick, tangy glaze—we create a filling that is intensely flavourful without being soggy. The richness of the lamb is perfectly cut by the sharp acidity of the vinegar, making every bite a sophisticated balance of salt, acid, and earthiness.

Lamb Adobo Hand Pies


Ingredients

Method

  1. The Filling: In a skillet, brown the lamb over medium heat. Drain excess fat.
  2. Braise: Add vinegar, soy sauce, garlic, peppercorns, and bay leaves. Simmer uncovered for 15–20 minutes until the liquid has evaporated, leaving the lamb coated in a dark, flavourful glaze. Discard bay leaves.
  3. Prep Pastry: Roll out your dough and cut into 5-inch circles.
  4. Assemble: Place 2 tablespoons of the lamb mixture onto one half of each circle. Fold the dough over and crimp the edges with a fork to seal.
  5. Bake: Brush with whisked egg. Bake at 375°F (190°C) for 20–25 minutes until the crust is golden brown.


Tips for Success & Health

  • Manage Sodium: Use low-sodium soy sauce or coconut aminos to keep blood pressure in check, which is vital for heart health and diabetes management.
  • Whole-Grain Fibre: Opting for a whole-wheat or almond-flour crust provides complex carbohydrates and fibre, which helps prevent the rapid blood sugar spikes associated with white flour.
  • The "Dry" Adobo: Ensure the liquid is fully reduced; otherwise, the steam will burst the pastry, and the crust will lose its crunch.
  • Add Veggies: For extra volume and fibre, stir in finely diced carrots or peas during the last 5 minutes of simmering the lamb.


Popular posts from this blog

Air Fryer Bread Tiger Skin

Image
  Air Fryer Soft Bread Tiger Skin This recipe combines the convenience of an air fryer with the delightful texture of tiger bread, featuring a soft interior and a crackled, flavourful crust. Yields: 1 loaf Prep time: 30 minutes (plus rising time) Cook time: 25-30 minutes Ingredients: For the Dough: 300g (2 1/2 cups) strong bread flour 7g (2 1/4 tsp) instant yeast 1 tsp sugar 1 tsp salt 200ml (3/4 cup + 2 tbsp) warm milk 2 tbsp unsalted butter, melted For the Tiger Skin Topping: 50g (1/3 cup) rice flour 1 tsp sugar 1/4 tsp salt 1 tsp instant yeast 1 tbsp sesame oil 50-60ml (3-4 tbsp) warm water Equipment: Air fryer Mixing bowls Measuring cups and spoons Parchment paper Instructions: 1. Prepare the Dough: In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Add the warm milk and melted butter. Mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cove...
Read more

Steam Oven Recipe: Thai Pumpkin Custard

Image
  Sang Kaya Fug Tong (Thai Pumpkin Custard) Sang Kaya Fug Tong is a beloved Thai dessert that beautifully marries the rich, creamy texture of coconut custard with the earthy sweetness of pumpkin. 1 Traditionally, this delightful custard is steamed directly inside a whole pumpkin, making for a stunning presentation and infusing the custard with subtle pumpkin flavour. 2 It's a treat that's both comforting and exotic, perfect for sharing. Ingredients: For the Custard: 3 large eggs 1 cup (240ml) coconut milk (full-fat for best results) 3 3/4 cup (150g) palm sugar (or light brown sugar), finely chopped 1/2 teaspoon salt 4 1 teaspoon pandan extract (optional, for fragrance and green hue) For the Pumpkin: 1 medium-sized pumpkin (about 1.5 - 2 kg), preferably a kabocha or Hokkaido pumpkin, which holds its shape well when steamed. Equipment: Steam oven Large bowl Whisk Fine-mesh sieve 5 Spoon or scoop Paring knife Instructions and Method: 1. Prepare the Pumpkin: Wash and Dry: Thorou...
Read more

Fusion Recipe: Spicy Shichimi Cornichons

Image
🥒 Spicy Shichimi Cornichons : East Meets West Crunch 🌶️ These Spicy Shichimi Cornichons offer a thrilling, modern twist on a traditional Swiss-French condiment , making them a zesty addition to any celebration platter. The tiny, tart cornichons are bathed in a quick pickling brine, retaining their signature sharp crunch. The real innovation comes from the fragrant, fiery punch of Shichimi Togarashi , the Japanese seven-spice blend . 1 This infusion of citrus zest, sesame, and chilli transforms a simple pickle into an Umami-forward palate cleanser , perfect for cutting through the richness of cured meats or cheese. They are addictive, unexpected, and delightfully vibrant. 🍽️ Recipe: Pickled Cornichons with Shichimi This recipe gives classic small pickles a bold Japanese seasoning. Ingredients Category Item Quantity Notes Pickles Cornichons (small pickles) 450g (1 jar) Drained, or fresh small cucumbers Brine White Wine Vinegar (or distilled white vinegar ) 250ml For sharpness Br...
Read more