- 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.
- Preheat oven to 210C.
For the Pastry Wrap
- 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 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.