This recipe brings back memories of my favorite bakery treats. The flaky puff pastry combined with the sweet and savory char siu filling is a perfect snack or appetizer. The process is a bit detailed, but the end result is absolutely worth it. The aroma of the baked pastry and the sesame seeds is simply irresistible.
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Cut the cooked char siu into small cubes.
Slice the ginger and cut the shallots into small pieces.
Combine the plain flour, potato starch, and water to make the starch slurry.
Heat a little oil in a pan, slightly sauté the ginger, shallots, and star anise until aromatic. Add water, simmer, and cook for 4 minutes at low heat.
Remove the ginger, shallots, and star anise. Add all the sauce ingredients to the pan. Mix everything together and heat until it just begins to simmer.
Add the starch slurry slowly to the sauce. Cook it at low heat and keep stirring the sauce until the sauce is thick.
Add the char siu pieces to the sauce, stir continuously. Let the sauce reduce until it thickly coats the pork but is not too wet.
Place the filling onto the center piece of a 5” square sheet of puff pastry. Lightly apply some water along both side edges of the pastry.
Fold the pastry over the filling from the top and bottom, then press firmly along the edges to seal tightly. Press the tines of the fork on both folded side edges. Make sure there are no gaps so the sauce stays securely inside.
Place the pastry on the baking sheet with the sealed side down.
Brush with egg yolk and sprinkle with some white and black sesame seeds.
Preheat the oven and bake at 230℃ for 25 to 30 minutes.
Ensure the sauce is thick enough to coat the pork but not too wet, as it may leak out of the pastry during baking.
Use a fork to seal the edges of the pastry tightly to prevent any gaps.
For extra crispiness, you can chill the assembled pastries in the fridge for 10 minutes before baking.
If you don’t have black and white sesame seeds, you can use either one or skip them entirely.
Can I use fresh puff pastry instead of frozen?
Yes, fresh puff pastry works perfectly for this recipe. Just ensure it is rolled out to the correct thickness.
Can I substitute Char Siu with another type of meat?
You can use other cooked meats like roasted chicken or beef, but the flavor profile will differ.
How do I store leftover pastries?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze the pastries before baking?
Yes, you can freeze the assembled pastries before baking. Bake directly from frozen, adding a few extra minutes to the baking time.
What can I use instead of egg glaze?
You can use milk or cream as an alternative to egg glaze for a similar golden finish.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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