CHEF’S STEP BY STEP by chef Tong Chee Hwee
Pastry puffs are one of the most popular and traditional Cantonese dim sum, from fine-dining restaurants to street food stalls. This venison version, unique to Yauatcha restaurant, is inspired by Asian culinary techniques but has a European twist – venison replaces the traditional pork filling. The meat is marinated in black pepper and char siu barbecue sauce, then wrapped in puff pastry, topped with sesame seeds and baked. The final flavour and texture are superb.
Baked venison pufs
MAKES 25-30. HANDS-ON TIME 1 HOUR 20 MIN, OVEN TIME 12-15 MIN, PLUS AT LEAST 4 HOURS MARINATING, CHILLING AND RESTING
MAKE AHEAD
Make the filling up to 2 days ahead and keep covered in the fridge. The unbaked puffs will keep for a day, covered in the fridge. Alternatively, freeze on trays, then transfer to freezer bags for up to 2 months. Defrost overnight, then bake as in the recipe.
FOOD TEAM’S TIPS
If you don’t have any custard powder, use cornflour instead. Serve the puffs with chilli bean paste or chilli oil to dip.
• 300g venison leg or shoulder, trimmed and cut into 0.5cm pieces
• ½ tbsp caster sugar