Stuffed Turkey Breasts in Chinese Pasties

Name: Stuffed Turkey Breasts in Chinese Pasties
Prep time: 1 h
Total time: 1 h
Cuisine: Chinese
Ingredients: 75 g (3 oz) plain flour, plus extra for kneading; 75 g (3 oz) strong white flour; ½ teaspoon salt; 175 ml (6 fl oz) boiling water; 4 boneless turkey breast steaks weighing about 750 g (1½ lb); 2 cloves of garlic; 2.5 cm (1-inch) piece of fresh ginger; 125 g (4 oz) fresh beansprouts; 1 teaspoon ground coriander; 1 teaspoon mustard seeds; 3 tablespoons oyster sauce; oil for greasing; lettuce leaves; soy sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

A Traveller's Tastes

By Josceline Dimbleby

Published 1986

About

From the outside this looks like a steamed Cornish pasty, but the enticing smell tells you immediately it has Far Eastern connections. The turkey breast is stuffed with beansprouts and flavoured with oyster sauce, and this is a good dish for anyone trying to follow a low-fat diet.

Ingredients

75 g (3 oz) plain flour, plus extra for kneading
75 g (3

Asia
China
Main course

Method

Sift the flours and salt into a bowl. Stir in the boiling water with a wooden spoon until the dough sticks together. Knead it with the palm of your hand on a floured surface until the dough is smooth and elastic. Wrap the ball of dough in cling film and leave to rest for 1½-2 hours.

Meanwhile, prepare the filling. Using a very sharp knife, carefully cut a deep pocket in the turkey steak