Phuket Pastry Pockets

Introduction to Phuket Pastry Pockets

Phuket Pastry Pockets are a delightful fusion of Thai flavors enveloped in a delicate pastry shell. Originating from the bustling markets of Phuket, these pockets are a popular street snack. They capture the essence of Thai cuisine with their perfect balance of sweet, sour, salty, and spicy elements.

The recipe has been passed down through generations, each adding their own local twist. The culinary tradition of Phuket is influenced by multicultural elements, including Chinese, Malay, and Indian cuisines, making these pastry pockets a truly unique treat.

Ingredients

1. Pastry Flour - 2 cups
2. Butter - 1 cup, chilled and diced
3. Salt - 1/2 teaspoon
4. Water - 4-6 tablespoons, cold
5. Chicken breast - 1 cup, diced
6. Shallots - 1/4 cup, minced
7. Garlic - 2 cloves, minced
8. Coriander leaves - 1/4 cup, chopped
9. Green Chili - 1, minced
10. Coconut Milk - 1/2 cup
11. Fish Sauce - 1 tablespoon
12. Lime Juice - 1 tablespoon
13. Palm Sugar - 2 teaspoons
14. Peanuts - 1/4 cup, roasted and crushed
15. Egg - 1, beaten (for egg wash)

Preparation

Step 1: Prepare the Pastry

Begin by preparing the pastry shell. In a large bowl, mix the pastry flour and salt. Add the chilled butter and use a pastry blender or fork to cut it into the flour until it resembles coarse crumbs. Gradually add water, one tablespoon at a time, mixing until the dough comes together.

Wrap the dough in plastic and refrigerate for at least an hour.

Step 2: Prepare the Filling

In a skillet over medium heat, sauté the shallots and garlic until fragrant. Add the chicken and cook until it is no longer pink.

Stir in the green chili, coconut milk, fish sauce, lime juice, and palm sugar. Cook for 5-7 minutes until the sauce has thickened. Toss in the peanuts and coriander leaves. Remove from heat and let the filling cool.

Cooking Process

Step 3: Assemble the Pastry Pockets

Preheat your oven to 375°F (190°C). Roll out the chilled pastry dough on a floured surface to about 1/8 inch thick. Cut into circles using a cookie cutter or a glass.

Place a spoonful of the cooled filling onto each pastry circle. Fold the pastry over to form a semi-circle and seal the edges by pressing with a fork. Brush each pastry with a beaten egg to ensure a golden brown finish.

Step 4: Bake the Pastry Pockets

Arrange the pastry pockets on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Use a timer to ensure perfect cooking time.

How to Enjoy Phuket Pastry Pockets

Phuket Pastry Pockets are best enjoyed warm, straight from the oven. They make an excellent appetizer or snack and can be served with a tangy dipping sauce such as a sweet chili sauce or spicy peanut dip.

To complement the rich flavors, consider pairing these pockets with a refreshing Thai iced tea or lemongrass-infused drink. Whether enjoyed alone or shared with friends and family, Phuket Pastry Pockets are sure to be a highlight in any culinary experience.