Sharing with you something I made for Alexander’s Chinese School potluck, and also for a Christmas party that we recently attended– Baked BBQ Pork Puff, “Char Sau Su” in Mandarin.
Baked BBQ Pork Puff Recipe (yields 18 puffs)
1 pack (2 sheets) ready-to-use puff pastry sheet
BBQ Pork filling (recipe follows)
1 1/2 – 2 lbs BBQ pork– diced into small pieces then roughly chopped
1 onion– finely chopped
oyster sauce to taste
sugar to taste
dark soy sauce
1/2 cup water
cornstarch water for thickening
egg wash for glazing
sesame seeds for sprinkling on top– optional
- Thaw puff pastry according to package instruction (I sometimes let it thaw slowly in the fridge before use).
- Prepare the filling: add little oil to a heated pan, fry onion until aromatic and soften. Stir in BBQ pork, add water and seasoning (oyster sauce, sugar, dark soy sauce) to taste. Drizzle cornstarch water to thicken the sauce (to prevent the sauce from oozing out during baking, the sauce must be very dry). Dish out and set aside to let it cold down completely (I sometimes prepare the filling the day before and keep it in the fridge until ready to wrap into pastry).
- On a lightly floured surface, divide pastry sheets into 18 small squares (9 squares per sheet, about size of wonton wrap). Roll out each square into 3″ by 4 ” size, lightly flour the pastry and working surface to prevent sticking. Cover tightly and chill in the fridge until ready to wrap in filling.
- Take one small sheet of pastry, fill in 1 heap tbsp of filling and fold up the pastry. Use a fork to press seal the edges. Repeat with the remaining pastry sheets. If not baking immediately, chill the puffs (so that the fat in the pastry won’t melt, increasing chance of puffing up).
- Make 2 slits on the top of the puffs, brush with egg wash and sprinkle some sesame seeds. Bake in preheated 400°F oven for12-15 minutes until they puff up and golden brown.