Another interesting recipe from Easy Chinese Recipes by Low Bee Yinn that I am so excited to try out. Actually, if you can buy ready made Char Siu (BBQ Pork) from the market or food stall, it will save you alot of time. However, as I am not able to find ready made ones, so I baked the Char Siu myself. I got some lean meat (choose meat with a little fat will be nicer), marinated with BBQ sauce and baked it.
Before I made these puffs, I was quite curious if they could turn out exactly like those in the Cookbook. I have used this pastry to make other sweet desserts before but they were very much flaky as compared to those in the book. I went "Wow" when the puffs were out from the oven with golden brown top and nicely puffed. They were really pretty & yummy!
Ingredients
2 sheets store bought puff pastry1 egg yolk (beaten for egg wash)
sesame seeds
some flour for dusting
Filling
250g Char Siu (BBQ pork), diced into small pieces
some chopped coriander leaves(I used spring onions)
1 tsp garlic
some olive oil
Sauce
3 tbsp honey
1.5 tbsp hoisin sauce
1 tbsp light soya sauce
1 tsp rice wine
dashes white pepper
1/2 tsp five spice powder
1/2 tsp sesame oil
Directions
1. Heat the oil in a frying pan. Add garlic and then stir-fry to light brown before adding the Char Siu.
2. Add in the sauce, spring onion and cook till sauce becomes thick and sticky. Dish out the filing and let cool.
3. Cut the pastry sheets into 10cm squares.
4. Add about a heap of filing to the center of the pastry. Fold the puff pastry over to form a triangle. Do not overfill. Seal the edge tightly by pressing firmly with your fingers. Make sure there is no leakage.
5. After sealing, use a knife to cut the uneven edge to form a uniform triangle. Use the back of the fork to make a pattern around the edges.
6. Brush the top of the puff with some egg wash. Sprinkle the white sesame seeds on the top and place the puff on a baking sheet.
7. Preheat the oven to 175 Deg C and bake the puff until they turn golden brown, about 20 minutes. Serve hot.
2. Add in the sauce, spring onion and cook till sauce becomes thick and sticky. Dish out the filing and let cool.
3. Cut the pastry sheets into 10cm squares.
4. Add about a heap of filing to the center of the pastry. Fold the puff pastry over to form a triangle. Do not overfill. Seal the edge tightly by pressing firmly with your fingers. Make sure there is no leakage.
5. After sealing, use a knife to cut the uneven edge to form a uniform triangle. Use the back of the fork to make a pattern around the edges.
6. Brush the top of the puff with some egg wash. Sprinkle the white sesame seeds on the top and place the puff on a baking sheet.
7. Preheat the oven to 175 Deg C and bake the puff until they turn golden brown, about 20 minutes. Serve hot.
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