Directions

To Prep

1. In a large bowl, place the shredded dried black fungus and dried bean thread noodles and cover in boiling water to soak for 10 mins or until softened. Drain and rinse with cold water, and then drain well. Cut the fungus and noodles into short lengths with scissors.

To Cook

1. Preheat the oven to 200°C and line a baking sheet.
2. Place the pork mince, sugar, salt, pepper, fish sauce, coriander, spring onions, carrot, fungus and noodles into a large mixing bowl. Use a spoon or your hands to combine the ingredients well.
3. Using a round cookie cutter, cut rounds from the puff pastry to desired size.
4. Place a ball of the meat mixture it in the middle of a pastry round, leaving a 1.5-2 cm border. Brush the egg around the border and place another pastry round on top, stretching the pastry to meet the sides of the bottom. Press the edges down with a fork and place on baking sheet. Repeat until meat mixture is finished.
5. Cut a small slit on the surface of each pastry, and brush the top with egg wash.
6. Bake for 20 mins or until golden brown. Allow to cool slightly and serve.