A take-off of the well known Cantonese egg fu yung and local to the St. Louis area, this can now be found nationwide, in the local chop suey houses and Chinese express type restaurants. Surprisingly, the sandwich has nothing to do with St. Paul and why the sandwich is named that is unclear. But for anyone growing up in the St. Louis area might find this sandwich to be a happy memory, and a recipe almost lost to the culinary community.
A spicy beef mixture baked on top of crusty french bread – like an open faced meatloaf sandwich. from khmerkromrecipes.com for ZWT9
Consisting of a meat and veggie-packed pocket, the dough is perfectly buttery and flaky – without being overwhelmingly so – and excellent for an on-the-go lunch or snack. Recipe by 12Tomatoes, but as close to authentic as I’ve found.
The original version of this recipe was found at British Express. I have increased the amount of salt and pepper for better flavors. The amount of seasonings with the combination of these ingredients is what makes this pastie so good.
this sandwich I normally make with ham and tomato, but you can substitute with any filling of your choice. It is baked in a milky sauce.
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