Ingredients
1 tbsp. vegetable oil
2 cloves garlic, minced
1 small shallot, minced
1/2 lb. pork sausage links
2 tbsp. red curry paste
2 tbsp. chicken stock
1 tbsp. padaek
Kosher salt
Freshly ground black pepper
1/2 c. low-moisture mozzarella cheese block
2 c. all-purpose flour
2 1/3 tbsp. granulated sugar
1 tsp. salt
1/2 c. warm water
1/2 tbsp. yeast
1/2 tsp. sugar
1 1/2 tbsp. butter, melted
1/4 c. milk
12 tbsp. (2 and 1/2 sticks) butter
1 egg
1 tbsp. heavy cream
Preparation
Step 1Heat a pan with oil then cook garlic and shallots until translucent. Add cut up sausage links and cook for 2-4 mins until fully cookedStep 2Add curry paste and cook for 30 seconds then add chicken stock and mix well. Turn off heat and add padaek and mix. Remove from heat and let the filling cool in the freezer for 15 mins.Step 3Cut up cheese block into thin long strips.
Step 1In a bowl, add flour, sugar, salt, and whisk. Step 2In another bowl, add water, yeast and sugar then sit for 5 mins to proofStep 3Melt butter and add milk. Make sure the milk mixture is room temperature then add to yeast mixture and whisk.Step 4Add wet mixture to dry mixture and mix with chopsticks, then with your hands, until smoothStep 5Add a little flour to new bowl and place dough in it then wrap in plastic and rest for 2 hours or over nightStep 6Place butter between parchment paper and pound until flatten into a 5”x5” square then place in fridge until dough is ready.Step 7Roll out the dough into about a 12” diameter then place the square butter in the middle and flatten a side of the dough and fold over. Repeat for the 3 other edgesStep 8Roll the dough into a large thin rectangle about 12” x 20” then fold into 3. Plastic wrap and refrigerate for 45 mins and repeat twice.Step 9Lightly flour the working surface and roll out the dough. Cut into 6 equal pieces. And refrigerate until the filling is cool and ready.Step 10Roll out each piece and proof for 10 min. (You hot pocket should be about2.5”x5.5”) Preheat oven to 350°. Step 11Estimate size of filling and then place on the inside. Order is cheese, meat, cheese.Step 12Use the whole egg and cream wash to brush the sides and top with your finger. Crimp with a fork on the sides and tuck under. And sprinkle garlic powder and dried Basil on top. Poke holes on top with skewer.Step 13Bake for 20 minutes, or until golden.
This ingredient is near and dear to my heart—and took a while for me, as a kid, to appreciate. Padaek is actually the big brother to fish sauce; it’s fermented and made out of fresh water fish, sticky rice, salt that you let sit for at least six months, but some people let it ferment for years. (The longer it ferments, the better the flavor…some people can ferment it for 25 YEARS.) To show you that padaek can be used in nearly anything; I’m going to combine it with a food we all love to hate: Hot Pockets.
