Recipes

Pork + Kimchi Pie

  • SERVES:
    Servings
    24
  • PREP TIME:
    Prep Time
    25
    minutes
  • BAKE TIME:
    Cook Time
    20
    minutes
  • TOTAL TIME:
    Total Time
    45
    minutes

ingredients

  • 2 Packages TENDERFLAKE Tart Shells
  • 1 Package TENDERFLAKE Puff Pastry, defrosted overnight in refrigerator
  • Flour for rolling out dough
  • 3 Cups (750 mL) Boiled Pork Belly, Chopped
  • 4 Tablespoons (60mL)Butter
  • 2 Tablespoons (30mL) Flour
  • 2 Cups (500 mL) Chopped Kimchi, Strained (Reserve Liquid)
  • 8 Scallions, Chopped
  • 2 Cloves of Garlic, Minced
  • 1 Egg whisked with
  • 1 Tablespoon Water for EGG WASH

directions

  1. Arrange rack in bottom third of oven and PREHEAT oven to 400°F (205°C)
  2. In a Skillet melt 1 Tablespoon (15mL) Butter and fry Pork Belly until browned on all sides
  3. Add in Kimchi, Scallions and Garlic and cook until warmed
  4. Push the Pork + Kimchi mixture to the side of the pan and add in the remaining Tablespoon of Butter
  5. Melt and stir in Flour to form a Roux
  6. Add in Reserve Liquid from Strained Kimchi to form a Sauce
  7. Mix together and allow to cool to room temperature
  8. Roll out crusts and edge with Egg Wash
  9. Divide Kimchi Pork Mixture evenly into TENDERFLAKE Tart Shells
  10. Lightly dust surface with Flour and roll out Puff Pastry.
  11. Using a 3" (7.62 cm) round cutter, cut into 12 Rounds and place each round onto each tart + Egg Wash Tops
  12. Bake for 20 minutes and let stand for 5 minutes.
  13. Serve Hot + Enjoy!