Or Nee (yam paste) Puffs 酥皮芋泥
This Or Nee (yam paste) puff is quick to make with only few ingredients. It is not time consuming to cook the or nee with purple sweet potato. Just steam them together for about 30 minutes to soften and then mash them up. Then put them into the food processor to blend till fine and then pan fry with sugar and oil for about 10 mininutes. I wrapped the or nee with leftover puff pastry (a fusion of east meets west) that was still sitting in the freezer since I made the Salmon Puff Pastry that I shared the recipe with you two weeks ago. In fact you can also make this Or Nee (yam paste) for the snowskin mooncake too. Anyway, you can pre-make the Or nee puffs and store them in the freezer and bake as and when required or grab to go.
A wonderful Chinese snack Or Nee (yam Paste) puffs to serve at anytime of the day
Or Nee (yam paste) Puffs
Ingredients
- 550 g Chinese yam aka Taro
- 150 g purple sweet potato
- 180 g caster sugar
- 100 g corn oil - any vegetable oil
- 1 packed frozen puff pastry - thaw pastry in chiller for a few hour before use, only need 4 large sheets
- 1 beaten egg - egg wash
Instructions
- Slice yam and purple sweet potato without skin on into small pieces and place in a steamer, steam for about 30 minutes or until soft.
- Use a masher to mash the yam and sweet potato together. Then transfer them to the food processor while hot and blend until fine.
- In a heated non stick frying pan, pour in blended yam mixture together with sugar and oil. Turn to low heat and continue to stir for 10 minutes until the yam mixture becomes smooth. Dish up and leave to cool.
- Place puff pastry sheet on a lightly floured table top and use a pizza cutter to cut pastry sheet into 4 equal square sheets.
- Put yam filling (about 2-3 tablespoons) on pastry sheet leaving enough border so that it can be folded over and sealed. Then use fork press down the edges to seal the border.
- Place the or nee puffs on a lined baking tray and egg wash the tops of each puff .
- Bake in preheated oven at 200C for about 25-30 minutes or until golden brown.
酥皮芋泥
有中西合併的酥餅風味，用酥皮包芋泥馅，外酥内软，口感真的很不错
材料：
- 550克 芋头
- 150克 紫薯
- 180克 细砂糖
- 100克 栗米油
- 4片 冷冻酥皮，（放在冷藏室解冻数小时-只需4大片）
- 1粒 鸡蛋，打撒
做法：
- 芋头和紫薯（去了皮）切片蒸熟至软，约30分钟。
- 将芋头和紫薯趁热压烂，然后放入搅碎器搅打至细滑，
- 加热不粘锅，倒入芋泥和薯泥，糖和油；用小火慢慢的拌煮至约10钟至芋泥混合物顺滑即可盛起待凉。
- 台面撒些面粉，放上酥皮，用pizza刀切出四个方格。
- 放约2-3汤匙芋泥馅在酥皮上，用蛋液涂边。将酥皮对折，用叉压实边缘。
- 烤盘放上牛油纸，将酥皮芋泥放上。扫上蛋液即可。
- 放入预热烤箱200度烤约25-30分钟或烤至皮面金黄色即可。
- 可预先包好放进冰箱室冷冻，想吃的时候刷上蛋液直接放入烤箱烘烤（无需解冻）
- 芋泥馅也可拿来做冰皮月饼
