At home we make these sacks normally with meat or fish, however try this variations, made with a strong flavour cheese such as Brie or Mature Cheddar. The best sauce to dip them in is spicy Thai chilli sauce, it cuts through the fattyness and gives a spice to balance the smoothness of the cheese. In the photograph below you can see the uncooked sacks, tied with the spring onions. If you don’t want to prepare the pastry yourself you can use wonton skins, available from an Asian grocer.

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This pie originates from China, however my favorite type of this pie is the slightly salty, slightly sweet version with salty eggs inside they sell in Thailand. For this you will need salty eggs yolks which take 2-3 weeks to prepare. You will also need yellow beans which you can either buy in packets, or prepare from green beans – see the ingredients section of this site for instructions on both these items. The most difficult part of this is the pastry, which is made from multiple layers of 2 types of pastry.

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A snack straight out of a Bangkok bakery, these little pies are ideal at this time of year with all the western parties. They are mini bite sized pies (pasties) filled with a Thai green curry pork. A mix of west and east. I used store bought puff pastry, but you can also make your own pastry.  like Yellow Bean & Salty Egg Pie

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