Learn from us: Recipes

Pie

Ingredients:

• 150 gr FILMA® Prestige Margarine
• 20 gr Powdered Sugar
• 30 gr Egg
• 1 tbsp Water
• 350 gr Medium Protein Flour
• 15 gr Milk Powder

How to make :

1. Mix FILMA® Prestige Margarine, powdered sugar, eggs, and water with a mixer until smooth.
2. Add flour and powdered milk, stir until well combined.
3. Prepare a 21 cm diameter and 3 cm high pie pan, grease with a pan greaser or white shortening.
4. Pie crust: Roll out the dough to a thickness of 4 mm, place and flatten it in the pan, slightly prick the bottom of the crust with a fork.
5. Bake the pie crust at 170°C for 15 minutes.
6. Immediately after removing from the oven, lightly brush with egg whites to close the fork holes.
7. Pie cover: Roll out the dough to a thickness of 3 mm, use a pre-prepared mold to create decorative motifs. Prepare plain dough for the pie cover.
8. Fill the pie with Charsiu, then cover with the pie cover dough, seal the edges.
9. Brush the top with a thin layer of egg, then attach the decorative motifs. Brush again with egg.
10. Bake the pie at 170°C for 25 – 30 minutes.

Charsiu Filling

Charsiu Chicken:

• 750 gr Boneless Chicken Thigh
• 150 gr Barbecue Sauce (Chinese style)
• 15 gr Soy Sauce
• 35 gr Chopped Garlic
• 6 gr Five-Spice Powder
• 35 gr Honey
• 1 gr Pepper
• 3 gr Red Food Colouring

Sauteed Onion:

• 270 gr Chopped Onion
• 1 tbsp FILMA® Cooking Oil

How to make :

1. Mix the chicken thighs with all the spices. Stir well and let it marinate in the fridge for 24 hours.
2. Bake the chicken at 200°C for 15 – 30 minutes.
3. Once it’s cooked, cut it into small pieces to be mixed with the sauce later.
4. Sauté Onions until wilted

Charsiu Sauce:

• 1 tbsp FILMA® Cooking Oil
• 10 gr Chopped Onion
• 150 gr Water
• 1 gr Ginger Powder
• 25 gr Granulated Sugar
• 4 gr Soy Sauce
• 4 gr Mushroom Soy Sauce
• 1/2 tsp Powdered Broth
• 1/2 tsp Sesame Oil
• 3 gr Oyster Sauce
• Red food colouring to taste
• 4 gr Tapioca Flour
• 4 gr Cornstarch
• 1 tbsp Water

How to make :

1. Sauté onions with FILMA® Cooking Oil
2. Add water and bring to a boil. Add ginger powder, granulated sugar, soy sauce, mushroom soy sauce, powdered broth, sesame oil, oyster sauce, and red food colouring. Stir and cook until the sugar dissolves.
3. In a separate bowl, dissolve tapioca flour and cornstarch in a little water.
4. Pour the tapioca mixture into the sauce while stirring and cook until thickened.
5. Turn off the heat and mix in the chicken and sautéed onions into the thickened sauce.
6. The chicken filling is ready to use.