Chinese roast pork puff pastry

December is upon us today. 25 days before Christmas and the kids have been nagging me to put up the Christmas tree. The truth is we haven’t gotten any! So, I need to go get one! seriously before Christmas is over. We all have the same 24 hours a day and I’m not sure how I’ve been utilizing mine, but it sure is not enough! So many things to do so little time! But I know I need to keep calm and keep breathing, cooking, and eating. I just want to share with you guy this Chinese roast pork puff pastry that I made for Thanksgiving potlucks last month. They are simple to make and I just love popping those inside my mouth!!

Recipe is adapted from The Woks Of Life

Chinese roast pork puff pastry

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For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.

GRAMS TO CUPS CONVERSION (UNSIFTED)

INGREDIENTS

• 1 sheet of roughly 10 x 10 inch puff pastry
• All-purpose flour for dusting
• 1 egg - beaten
• White sesame seeds to sprinkle

Filling:

• 1 Tbsp cooking oil
• 1/2 large onion - finely chopped
• 1/2 lb of Chinese roast pork - char siu, cut into small cubes - can be store bought or homemade
• 1 Tbsp hoisin sauce
• 2 Tbsp light brown sugar
• 1/4 cup of water
• 1 Tbsp of all-purpose flour
• Salt to taste

INSTRUCTIONS

Prepare the filling (can be done one day ahead)

• Preheat a large skillet with cooking oil. Add in the onion and cook until they are soft and fragrant, about 5 minutes. Add in the
• Let the puff pastry sit at room temperature (if frozen) until you can easily fold the pastry, but not to the point of too soft and sticky. Add in the char siu and continue to stir fry for another 1 minutes. Add in hoisin sauce, brown sugar and continue to stir until combine. Add in water and bring to a boil and then add flour and continue to stir until the mixture is thickened. Have a taste. It should be sweet and savory. Add more brown sugar and salt as needed. Remove from heat and let it cool down completely before wrapping

Wrapping

• Let the puff pastry sit at room temperature for few minutes until you can easily fold it (but to the point of too soft and sticky).
• Dust your work surface with some all-purpose flour. Roll the pastry out until it is about 1/4-inch thickness. Use a pastry cutter if you have one to cut it out into about 2-inch square
• Preheat the oven to 375 F. Place about 1 tsp or more of filling in the middle of the square and then cover with another square. Pinch the edge to seal and use a fork to make some imprints (as shown in the video). Repeat with the rest. Place them in a baking sheet lined with parchment paper
• Brush each pastry with beaten egg and sprinkle with some white sesame seeds and bake for about 15-20 minutes (depending on the oven) until they are golden brown. Served warm

Tried this recipe? I would love to see it!Tag @WhatToCookToday and hashtag #WhatToCookToday

Someone told me he loved the sweetness from the onion . The filling for this recipe works with chicken as well.

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