Directions
To Cook
- Heat oil in a frying pan. Sauté the shallots over medium-high heat until aromatic.
- Add diced char siu and mix well with shallots.
- Stir in char siu sauce, sesame oil and cook until it starts to bubble up.
- Reduce heat to medium low and add in cornflour mix, stirring until it thickened. Taste test and adjust to desired taste.
- Transfer to a large bowl and let it cool.
For the Pastry Wrap
- Preheat oven to 210°C.
- On a lightly floured surface, roll out the puff pastry to smooth out the seams. Cut puff pastry into equal squares (to preferred size).
- Scoop ½ tbsp of filling and place in the middle of the puff pastry. Brush the edges with egg wash. Fold the pastry into a rectangular shape.
- Use a fork to press down and seal the openings. Brush the top of the puff with beaten eggs and sprinkle with sesame seeds.
- Repeat until all the filling and pastry have been used.
- Bake for 18-20 mins or until puffed and golden brown.
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