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Char Shao Siu (Barbecued Pork Puffs) |
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| Makes 10-12 |
Prep 20 mins |
Cooking 30 mins |
Easy |
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Ingredients |
plain flour for dusting
700g ready-made puff pastry
1 egg, beaten
2 tbsp
sesame seeds
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Char Siu
vegetable oil
1 onion, diced
300g pork tenderloin, cut into small cubes
2 tbsp honey
1/2 tsp Chinese five-spice powder
1 tsp sesame oil
2 tsp potato starch |
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To make the char siu, heat a
frying pan or wok over a high heat, add 2 tbsp vegetable
oil and when it's hot, add the onion and cook for 3 mins
until softened a little. Add the pork and fry for 5 mins
more until cooked through. Add 4 tbsp of water along with
the remaining ingredients, except the potato starch. Cook
for a further 5 mins, then add the potato starch to
thicken the filling. Transfer to a bowl and set aside to
cool.
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Heat the oven to 200C/ Fan
180C/ Gas 6. Oil a baking sheet. Lightly dust a work
surface with flour and roll the pastry out as thinly as
possible, about 2mm-3mm thick. Cut out eight 10cm-12cm
squares. Make sure the filling is cold, then add 1 tbsp
of the filling to each square. Brush the edges with beaten
egg and fold over to make triangles, pressing the edges to
seal. Brush the parcels with beaten egg and sprinkle with
sesame seeds.
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Put the pastries on the baking
sheet and bake for about 15-20 minutes until golden brown and
puffed.
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DAILY
DINNERS 
