Chinese Pastry Roast Pork Puffs Recipes

CHINESE PASTRY ROAST PORK PUFFS

Steps:

• Heat the oil in a wok over medium heat and stir-fry the onion until translucent. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the pork. Set aside to cool completely.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the puff pastry to smooth out the seams. Once rolled, the puff pastry square should be 30% larger than where you started. Cut into equal squares (whatever size you prefer). Ours were about the size of a large ravioli.
• Put about 1 1/2 teaspoons of filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they're tightly sealed. Repeat until all the filling and/or pastry has been used.
• Brush the tops of the pastries with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!

CHINESE ROAST PORK PASTRY PUFFS (CHAR SIU SO)

Steps:

• To make the filling: In a wok or frying pan, heat vegetable oil and cook onions until tender and translucent, about 5 minutes. Add roast pork and stir fry for 3 minutes. Add oyster sauce, sugar, sesame oil, dark soy sauce, cornstarch, and chicken stock. Let it simmer on low heat, until the sauce is thickened. Remove from heat and let it cool in the refrigerator for at least one hour.
• In a mixing bowl, mix together all of the ingredients for the outer dough until well combined. Cover the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 12 pieces, about 14 grams each.
• In another mixing bowl, mix together all of the ingredients for the inner dough until well combined. Wrap the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 12 pieces, about 13 grams each.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Flatten each piece of outer dough, place an inner dough ball in the center, and cover it completely. Using a rolling pin, flatten the dough into an oval. Roll it up by hand, tightly, turn 90 degrees, and flatten it again with a rolling pin. Roll it up by hand for the second time, turn 90 degrees, and flatten it with a rolling pin into a rectangular shape.
• Place a heaping tablespoon of the pork filling in the center. Fold both sides toward the center. Lay the pastry seam side down on the prepared baking sheet, spacing about two inches apart. Use a fork to seal the edges of the pastries. Repeat with the rest of the dough. Brush the top of the pastry with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes, or until they turn golden brown. Serve warm.

ROAST PORK PASTRY PUFFS

Steps:

• Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad!
• For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
• When ready to cook, preheat the oven to 350 degrees F.
• Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.
• While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.
• When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.
• For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.
• Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
• Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately.