Chinese Pastry Roast Pork Puffs
User Reviews
5
Chinese Pastry Roast Pork Puffs
Description
This recipe prepares a rich filling by stir-frying finely chopped shallots with sugar and several types of soy sauce and sesame oil. Chicken stock and flour create a thick sauce that binds with chopped char siu pork, a Chinese barbecue pork offering a sweet and savory flavor. After cooling, this filling is placed between squares of rolled puff pastry, sealed by egg wash with crimped edges to retain moisture during baking.
The puffs are baked at 400°F until the pastry is flaky and golden. An egg wash finish with sesame seeds adds color and texture. The result is a savory pastry with tender pork filling and a crispy, buttery crust, combining sweet and umami notes.
These puffs are best served warm and can be made in batches, perfect for gatherings or as part of dim sum selections. The recipe yields about two dozen, making it suitable for sharing or party hors d'oeuvres.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/4 cup shallot or onion, finely chopped
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 1 1/2 teaspoons dark soy sauce
- 1/3 cup chicken stock
- 1 1/2 tablespoons flour
- 1 cup pork char siu, finely chopped - you can buy this from your Chinese grocery store's hot bar, or make your own with our char siu recipe, Chinese roast style
- 1 puff pastry or homemade rough puff pastry, thawed, sheet, store-bought
- egg 1 egg, beaten with a tablespoon of water, wash
- 1 tablespoon sesame seeds
Instructions
- Heat the oil in a wok over medium heat and stir-fry the onion until translucent. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the pork. Set aside to cool completely.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the puff pastry to smooth out the seams. Once rolled, the puff pastry square should be 30% larger than where you started. Cut into equal squares (whatever size you prefer). Ours were about the size of a large ravioli.
- Put about 1 1/2 teaspoons of filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they're tightly sealed. Repeat until all the filling and/or pastry has been used.
- Brush the tops of the pastries with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!
Notes
- This recipe yields approximately two dozen pork puffs, making it suitable for serving a crowd.
- Char siu pork can be sourced from a Chinese grocery store hot bar or made using a separate char siu recipe.
- Ensure puff pastry is thawed before rolling and cutting to avoid tearing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 200mg | 8% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 11mg | 1% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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