​INGREDIENTS:

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• 4 sheets puff pastry or bean curd sheets

• 500g lean mince (Turkey or Pork)

• 300g mixed nuts, pulsed

• 1 onion, pulsed

• 1 carrot, pulsed

• 1tbs minced garlic

• 1 egg

• 1/2 tsp vegetable stock granules

• 2 tsb Chinses 5 spice powder

• 2 tbs plain  flour

• cracked pepper

• Egg wash

• Sesame Seeds

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METHOD:

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1. Pre heat oven to 220g and line 2 baking trays with baking paper.

2. In a large bowl combine the mince with the pulsed vegetables, nuts, spices, flour and egg. Mix very well.

3. Place mixture in the fridge for 30 minutes.

4. On a light floured surface roll the puff pastry out so it is very thin and forms a rectangular shape.

5. Approximately 2cm from the right slide place the meat filling going lengthways. Leave room at the top and bottom to fold inwards. 

6. Fold the top and bottom ends of the pastry inwards and bring the right side over and roll.

7. Use egg wash all over the pastry and then place on the tray so the end of the pastry is on the baking tray.

8. Sprinkle with sesame seeds and place in oven for approximately 25 minutes or until golden brown.

9. Cut the Loh Bak into small rounds.

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*Serve with Soy Sauce & Sweet Chilli Sauce

*After making Loh Bak the traditional way (in rounds) I decided to experiment with my pastry. On a floured surface I rolled the pastry into a circle and placed the mince mixture in the middle. I then made slits all around the pastry coming towards the mince and folded them inwards and sealing with egg wash. I then sprinkled with sesame and baked as per the recipe.