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THE FAMOUS YAUATCHA VENISON PUFFS

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.

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About delicious. Magazine

Celebrate spring with our April/Easter issue: the maestro Francesco Mazzei creates an Italian feast while Raymond Blanc roasts a salmon French-style. Finish off with cakes from Bake Off’s Martha Collison, Paul A Young's new sticky, chocolate pud or Brick House's orange hot cross bun loaf. Read how in 1999 British food changed forever and find out whether counting calories works. If you've ever wanted to visit Amsterdam, we've got the latest foodie recommendations as well as a round-up of the best Easter eggs AND 16 extra pages of brilliant cheesecakes!