Chinese Pastry Roast Pork Puffs

Method7 steps · about 1 hr 30 min

1. 1

   Step 1: Have the shallots (¼ cup) and ready-cooked char siu finely chopped before heating the pan. Heat 1 tbsp oil in a wok over medium heat and stir-fry the ¼ cup shallots until translucent. Add 1 tbsp sugar, 2 tsp soy sauce, 1 tbsp oyster sauce, 2 tsp sesame oil and 1½ tsp dark soy sauce. Stir until the sauce begins to bubble.

   Uses 1 tablespoon oil · ¼ cup finely chopped shallots · 1 tablespoon sugar · 2 teaspoons soy sauce · 1 tablespoon oyster sauce · 2 teaspoons sesame oil · 1 1/2 teaspoons dark soy sauce

2. 2

   Step 2: Add ⅓ cup chicken stock and 1½ tbsp filling flour. Reduce to medium-low heat and cook, stirring, for about 2 minutes until thickened and smooth.

   Uses All shallots, oil and seasoning sauce from step 1 · ⅓ cup chicken stock · 1 1/2 tablespoons flour

3. 3

   Step 3: Remove the pan from the heat and stir in the 1 cup chopped ready-cooked char siu. Spread the filling in a shallow clean dish and let it cool completely before using it with the pastry. If preparation takes longer, refrigerate within 2 hours of cooking and keep cold until assembly.

   Uses All thickened sauce from step 2 · 1 cup ready-cooked char siu pork, finely chopped

   
4. 4

   Step 4: Preheat the oven to 200°C/400°F. Beat the egg (1) with 1 tbsp egg-wash water in a small bowl. Lightly flour the work surface and roll the thawed pastry to smooth its seams, making the square roughly 30% larger. Cut into equal, matching squares large enough to hold about 1½ tsp filling with room to seal. Keep the prepared egg wash separate and the pastry cool while working.

   Uses 1 sheet ready puff pastry, thawed · 1 egg for egg wash · 1 tbsp water for egg wash · Flour for lightly dusting the rolling surface

5. 5

   Step 5: Place about 1½ tsp cooled filling on one pastry square and lightly brush its edges with the prepared egg wash. Cover with a matching square and crimp all edges firmly with a fork. Repeat until the pastry or filling is used up, and put the sealed puffs on a parchment-lined baking tray. Refrigerate any unused filling promptly; the number of puffs depends on the pastry sheet and square size.

   Uses Cooled filling from step 3, about 1½ tsp per puff · Matching cut pastry squares from step 4 · Prepared egg wash from step 4, brushed only onto the edges

   
6. 6

   Step 6: Lightly brush the tops of the sealed puffs with the remaining prepared egg wash, then sprinkle with sesame seeds as needed from the 1 tbsp allowance. Discard unused egg wash after brushing.

   Uses Sealed puffs from step 5, separate from unused filling · Egg wash remaining from step 4 after sealing · Sesame seeds as needed from the 1 tbsp allowance

   
7. 7

   Step 7: Bake at 200°C/400°F, checking from 18 minutes within the 18–20-minute guide. Continue until puffed, golden brown and cooked through, with the filling hot throughout. Serve warm. Expect about two dozen small puffs and share as twelve snack portions; actual count varies with the pastry sheet and cut size.

   Bake pork puffs: check after 18 minutes · 18 minUses All prepared puffs from step 6, separate from discarded egg wash and spare sesame