The formula for Chinese sausages (of the pork variety) isn’t all that complicated: You need pork with a 70/30 lean-to-fat ...

For the Chinese sausage, you can use either plain (lap cheong) or liver sausage (yuen cheong), or both. The meat makes this a strongly flavoured dish, so it is best eaten with steamed rice.

This pie looks difficult but needs only about 45 minutes of active work – much of the time it takes to make is taken up with letting the dough rest in the fridge to firm up. Commercial puff ...