Pies with spicy pork and rice

Ingredients

• 300 g pork neck
• ½ cup boiled rice
• 1 medium onion
• 2 garlic cloves
• 1 small bunch of cilantro
• 2 cm ginger root
• 1 red chili
• 1/2 tsp chili flakes
• olive oil
• salt, freshly ground black pepper
• 500 g flour
• 1/4 cup sugar
• 1 glass of milk
• 3 art. l. vegetable oil
• 1 egg
• 1 tsp dry yeast
• 1 h. l. year

Cooking

Step 1

​Heat the milk until it is warm but not hot, about 35°C. Add sugar and egg and stir.

Step 2

Sift flour, add yeast and salt. Pour in milk with sugar, stir and add vegetable oil. Knead the dough with your hands until it is soft and smooth and no longer sticky to your hands.

Step 3

Roll the dough into a ball and transfer to a bowl. Cover with cling film and let rise in a warm place until doubled in size, about 1 hour 15 minutes.

Step 4

While the dough is rising, prepare the filling. Run the pork through a meat grinder. Peel and finely chop the onion and garlic. Remove the seeds from the chili pepper and chop finely. Grate the ginger root on a fine grater. Cut the cilantro. Heat a frying pan with olive oil and sauté the onion and garlic until soft. Add chile and ginger and cook, stirring, 3 minutes. Add the ground beef and chili flakes and cook over high heat, breaking up lumps with a spatula, until cooked through, 5 to 7 minutes. Transfer the filling to a bowl, add the cilantro and rice, salt and pepper and stir to combine. Cool down.

Step 5

Punch down the risen dough and let it rise again for about 40 minutes.

Step 6

Divide the dough into balls the size of a ping pong ball and cover with a towel to keep it from getting airy. Stretch a piece of dough into a flat cake and put some filling in the center. Crimp the edge and place the pie on a baking sheet lined with parchment. Leave the pies to proof for 15 minutes.

Step 7

Preheat oven to 170˚C. Lubricate the pies with a brush with an egg mixed with 1 tbsp. l. water. Sprinkle with poppy seeds or sesame seeds and put in the oven for 15 minutes. Cool the pies on a baking sheet.