Kueh Pie Tee (Crispy Pastry Tarts)

Name: Kueh Pie Tee (Crispy Pastry Tarts)
Yield: 4
Cuisine: Singapore
Ingredients: Shop-bought or homemade kueh pie tee shells — 24; Jicama or turnip, peeled and julienned — 400 g (14 oz); Carrot, julienned — 1; Small prawns, peeled and diced — 100 g (3.5 oz); Garlic cloves, minced — 2; Vegetable oil — 2 tbsp; Light soy sauce — 2 tbsp; Red chilli, sliced, to garnish — 1; Crushed roasted peanuts — 2 tbsp; Fresh coriander leaves, to garnish; Sweet chilli sauce, to serve

The Quirky Foodster Team

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Servings

Ingredients

Shop-bought or homemade kueh pie tee shells — 24
Jicama or turnip, peeled and julienned — 400 g (14 oz)
Carrot, julienned — 1
Small prawns, peeled and diced — 100 g (3.5 oz)
Garlic cloves, minced — 2
Vegetable oil — 2 tbsp
Light soy sauce — 2 tbsp
Red chilli, sliced, to garnish — 1
Crushed roasted peanuts — 2 tbsp
Fresh coriander leaves, to garnish
Sweet chilli sauce, to serve

Method

Heat the oil in a wok and fry the garlic until fragrant.
Add the prawns and stir-fry for 2 minutes, then add the jicama and carrot.
Cook over medium heat for 10-12 minutes, stirring often, until softened and most of the liquid has evaporated.
Season with soy sauce and cook for a further 2-3 minutes until the mixture is dry and well flavoured.
Spoon the warm filling into the crisp pastry shells just before serving.
Garnish with sliced red chilli, crushed peanuts and coriander leaves, and serve with sweet chilli sauce.

Introduction: Known affectionately as 'top hats' for their distinctive fluted shape, kueh pie tee are small crisp pastry cups filled with a savoury stir-fry of julienned turnip, carrot and prawns.

Cultural Background: Known affectionately as 'top hats' for their distinctive fluted shape, kueh pie tee are small crisp pastry cups filled with a savoury stir-fry of julienned turnip, carrot and prawns. A Peranakan specialty of Nyonya cuisine, they were traditionally made using a special mould dipped repeatedly in hot oil, and remain a favourite at festive gatherings.

Tips: Fill the shells only just before serving to keep them crisp; they soften quickly once filled. Ensure the filling is well drained and not too wet, as excess moisture will make the pastry shells soggy.

Variations: Add a little grated fresh turmeric to the filling for a Nyonya-style golden hue. Use minced chicken instead of prawns for a different protein option. Omit the prawns and add extra julienned vegetables or shredded shiitake mushrooms for a vegetarian version.

Storage: Store the cooked filling in an airtight container in the fridge for up to 2 days; keep shells in an airtight container at room temperature.

Reheating: Reheat the filling gently in a pan; the pastry shells are not reheated and should be filled fresh.

Nutrition: Approx. 180 kcal, 7g protein, 20g carbs, 8g fat, 2g fibre per serving.

FAQs:

Q: Can I make the pastry shells at home?

A: Yes, though it requires a special kueh pie tee mould dipped in hot batter and then deep-fried; many home cooks buy the shells ready-made.

Q: How far ahead can I prepare the filling?

A: The filling can be made up to a day ahead and reheated, though the shells should only be filled shortly before serving.