With the leftover barbecued pork, I used it as filling for my Baked Barbecued Pork Puffs. I cut up some ready made puff pastry into rectangle pieces and sprinkled some sesame seeds on top just before baking. Besides making the puffs look prettier, the sesame seeds also ensured the puffs will have a lovely fragrance when it’s done!
Baked Barbecued Pork Puffs-Char Siu Puffs
1 Packet Frozen Puff Pastry, thawed and cut into 4” x 5” pieces
1 Egg + 1 Tbsp Of Water, lightly beaten
300 g Chinese Barbecued Pork, diced
80 g Frozen Green Peas, thawed
½ Red Onion, diced
1 Tbsp Oyster Sauce
2 Tbsp Soy Sauce
1 Tbsp Dark Soy Sauce
¼ Cup Water
2 tsp Sesame Oil
2 tsp Peanut Oil
2 tsp Cornstarch mixed with 1 Tbsp of Water
A few dashes of White Pepper
Make the filling: In a small saucepan, heat the peanut oil on moderate heat. Add the onion and cook until translucent. Then mix in the pork, oyster sauce, soy sauce, dark soy sauce, sesame oil, pepper, and give it a quick stir. Toss in the green peas and mix in the water. Bring the mixture to a boil and add the cornstarch solution. Cook until the sauce is thickens. Let the mixture cool slightly before using
Preheat the oven to 425˚F (220˚C).
Divide the meat mixture equally (about 2 Tbsp) onto the center of the pastry. Brush all the edges of the pastry lightly with the egg-wash. Then seal the edges and press the edges with a fork. Brush the top of the pastry with egg-wash and sprinkle some sesame seeds.
Bake the pastry for 5 minutes, then reduce the heat to 375˚F and continue to bake for another 15 to 20 minutes or until the pastry is golden in color. Serve immediately
Makes 12 puffs.