Hunter Pastry Recipe

Rinse and soak rice

Rinse 2 cups rice under cold water until the water runs clear. Drain and let sit 10 minutes.

Cook rice with coconut milk

In a medium saucepan or rice cooker, combine rinsed rice, 400 ml coconut milk, 300 ml water, 2 pandan leaves (tie into a knot if available), smashed 1 tbs fresh ginger, 3 tsp salt and 1 tsp sugar. If using a saucepan, bring to a gentle boil over medium heat, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with fork before serving.

Prepare anchovies and peanuts

Rinse dried anchovies briefly and pat dry on paper towels to remove excess salt and dust. If the anchovies have heads, remove them if you prefer. Split peanuts from any debris.

Fry peanuts

In a wide skillet or wok, heat 1 tbs oil over medium heat. Add 80 g raw peanuts and fry, stirring often, until golden and fragrant, about 4–6 minutes. Transfer peanuts to a plate lined with paper towel. Season with a pinch of salt while hot.

Fry anchovies

In the same skillet, add remaining 2 tbs oil and heat over medium-high. Add the dried anchovies in a single layer and fry, stirring frequently, until crisp and golden, about 3–5 minutes. If using turmeric powder for color, sprinkle 1 tsp over the anchovies toward the end and toss quickly. Remove anchovies to paper towel to drain. Taste and season lightly with 1 tsp salt if needed. When cool, combine anchovies and peanuts.

Soak and blend chilies

Remove stems from 50 g dried red chilies and soak in hot water for 20 minutes until soft. Drain and roughly chop. In a blender or food processor combine softened dried chilies, 2 fresh red chilies (optional), 4 shallots, and 2 garlic cloves and blend to a coarse paste, adding a little water if necessary.

Cook sambal

Heat 2 tbs oil in a small saucepan over medium heat. Add the chili-shallot-garlic paste and sauté until fragrant and the oil begins to separate, about 6–8 minutes. Stir in 1 tsp toasted shrimp paste or 1 tsp fish sauce, 1 tbs palm sugar, 1 tsp tamarind paste and 50 ml water. Simmer gently for 5–7 minutes until thickened to a spoonable consistency. Taste and adjust with 0.5 tsp salt or more sugar/tamarind to balance sweet-sour-salty. Remove from heat and let cool slightly.

Prepare cucumber and eggs

Thinly slice the cucumber and arrange in a bowl. If using eggs, boil for 9 minutes for firm yolks, cool in ice water, peel and halve. Prepare lime wedges for serving.

Make quick pastry dough

In a bowl, combine 250 g all-purpose flour and 0.5 tsp salt. Cut in 125 g cold cubed butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits. Drizzle in about 60 ml ice water a tablespoon at a time and mix until the dough just comes together. Form into a disc, wrap and chill 20–30 minutes.

Roll, assemble and bake (hunter pastry concept)

Preheat oven to 200°C (390°F). On a lightly floured surface, roll chilled dough to a 3–4 mm thickness. Cut into rounds or rectangles sized to create individual pockets (about 12–15 cm). Spoon a portion of warm coconut rice (about 3/4 cup) in the center of each pastry piece, add a spoonful of sambal, a small handful of the anchovy-peanut mix, a few cucumber slices and half an egg if using. Fold pastry over to create a turnover or fold edges together to form a sealed parcel; press edges to seal. Brush tops lightly with beaten egg and poke a small vent. Place on a baking sheet lined with parchment and brush edges with a little oil or egg wash.

Bake and finish

Bake in the preheated oven for 18–22 minutes until golden brown and puffed. Remove and let rest 5 minutes. Serve warm with extra sambal, lime wedges and remaining cucumber slices on the side.