Roast Pork Puffs
These roast pork puffs are very reminiscent of Chinese steamed pork bao, except the dough is made out of puff pastry. They are baked instead of steamed, resulting in a buttery flaky exterior.
Equipment
- rolling pin
- muffin pan with liners
Ingredients
- 1 tbsp vegetable oil
- 1/4 cup white onion finely chopped
- 1 tbsp sugar
- 2 tsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp sesame oil
- 1 1/2 tsp dark soy sauce
- 1/3 cup chicken stock
- 1 1/2 tbsp cornstarch
- 1 cup char siu roast pork finely diced
- 1 sheet puff pastry
- 1 large egg beaten
- 1 tbsp sesame seeds
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the onions for 4 minutes.
- Pour in the soy sauces, oyster sauce, sesame oil, and sugar. Simmer for a minute.
- Whisk in the chicken stock and cornstarch. Reduce the heat to medium low and allow to thicken for a couple of minutes.
- Add in the char siu. Allow the filling to completely cool.
- Roll out the puff pastry sheet on a floured surface.
- Cut into 16 squares.
- Scoop a tbsp of the filling into the center of the pastry square.
- Place another sheet over the top. Crimp the edges with a fork.
- Put each pork puff into a greased muffin liner in a muffin pan. Brush the tops with the egg wash.
- Sprinkle the top with sesame seeds.
- Bake the pork puffs in a preheated 400 degree oven for 15 minutes until golden brown.
