Chinese BBQ Pork Pastry. On a lightly floured surface, roll out the puff pastry to smooth out the seams. The mildly sweet and savory char siu (Chinese bbq pork) filling inside flaky pastry shell is just to die for. This Chinese BBQ pork pastry makes great snacks, or even meals, any time of the day.
BBQ pork puffs are a roast pork- and honey-filled puff pastry. Chinese flaky pastry is a dough similar to that used for western croissants and puff pastry. This dish has long been one of my favorites to order when I'm out for dim sum, partially because I assumed BBQ pork puffs would be difficult to make at home. You can cook Chinese BBQ Pork Pastry using 12 ingredients and 7 steps. Here is how you cook that.
Ingredients of Chinese BBQ Pork Pastry
- It’s 1/2 pound of char siu Chinese BBQ pork diced (about 250g).
- Prepare 2 tsp of olive oil.
- You need 1/4 of onion diced.
- It’s 1 1/2 tbsp of ketchup.
- It’s 1/2 tbsp of oyster sauce.
- Prepare 1 tbsp of sugar.
- It’s 1 tbsp of honey.
- Prepare 1/4 cup of water.
- Prepare 1 1/2 tbsp of corn starch.
- Prepare 1 1/2 tbsp of water.
- Prepare 1 of egg beaten.
- You need 1 of roll of store bought pie crust thawed according to package instruction.
In this recipe, I used homemade bbq pork, but store bought bbq pork will work great. Char Siu can be bought at any Chinese supermarket usually in the cooked food section. These delicious and flaky pastries are surprisingly easy to make. I used store-bought puff pastry for convenience.
Chinese BBQ Pork Pastry instructions
- In a wok or frying pan, saute diced onion in olive oil until translucent. Then, add in ketchup, oyster sauce, sugar, honey, and 1/4 cup water. Stir and bring to boil.
- In the meantime, take a small bowl and mix the corn starch with 1 1/2 tablespoon of water. Add the mixture to the wok and stir constantly until sauce thickens..
- Add the diced BBQ pork and stir. Wait for it to cool, then put it in the refrigerator for at least 30 minutes. The refrigeration will cause the mixture to harden and will make it easier to handle later..
- Line the fryer basket with grill mat or a lightly greased aluminum foil..
- Roll out pie crusts. Use a bowl size of your choice to trace circles onto the pie crust and cut them into circular pieces. Mix the left over pie crust together, use a rolling pin to roll them out. Repeat the above process to get as many circular crusts as you can..
- Lay the circular pieces of pie crust on the counter and put desired amount of BBQ pork filling in the center. Fold pie crust in half and keep the fillings inside. Use the back of a fork to press down on the edges of the pie crust to seal..
- Carefully transfer the pork pastry into the fryer basket. Brush the top surface with egg and air fry at 340F (170C) for about 5-6 minutes. Flip the pastries over and brush the top side with egg. Air fry again at 340F (170C) for another 5-6 minutes until the surface is golden brown..
The BBQ roast pork were first diced and then stir fried with. BBQ pork puff aka char siew sou is one of my favourite dim sum dishes. The pastry is very flaky and the char siew filling super delicious. The process for making the flaky pastry may be a little. Great recipe for Chinese BBQ Pork Pastry.