Cabbage & Tofu Thai Pastries

Cabbage & Tofu Thai Pastries with A Cucumber Dipping Sauce

Pastries

2 sheets puff pastry

1 cup crumbled tofu

3 cups cabbage sliced thinly

1 cup spanish onion diced

3 birds eye chillies (deseeded sliced in half)

1 stalk lemongrass very finely sliced

1 tbs grated ginger

1 tbs garlic minced

1 tsp sesame oil

1 tbs canola oil

1 cup fresh coriander chopped

2 tbs soy sauce

2tbs palm sugar

2 tbs white vinegar

sea salt and black pepper to taste

2 kaffir lime leaves

1 egg beaten

1 tbs sesame seeds

Sauce

½ small cucumber minced

2tbs palm sugar syrup

3 tbs white vinegar

dash sesame oil

1 tsp fresh lime juice

Preheat oven to 180 degrees C.

In a wok or saucepan over a medium heat, add in oils ginger, Spanish onion, garlic chilli lemongrass, palm sugar vinegar, lime leaves, salt and pepper and cook for a couple of minutes. Add in cabbage, crumbled tofu, and cook for 5 minutes or until cabbage is sufficiently soft and onions are translucent. Removed from heat and place in a large bowl, before adding in coriander, and salt and pepper to taste. Allow to call for 10 minutes in fridge before serving.

Cut your two pastry sheets into 8 squares, spoon in filling and fold over to form a triangle. Seal triangle by pressing down on the edges with a fork. Brush triangle with egg and sprinkle on sesame seeds. Place triangles on baking sheet/tray and bake 20 minutes or until golden brown.

While your triangles are cooking, mix all sauce ingredients together to make your dipping sauce, and serve in a small bowl or ramekin.

Serves 4.

©Sacred Chef

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