Baked BBQ Pork (Char Siu) Puff Pastry

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I love this savory pastry very much but never have a change to make them. Two days ago, it happened that it was raining outside and prevented me from going out to check the New York City (especially Manhattan borough). I decided to stay home and bake my BBQ Pork Puffs.
It was quite a job to prepare these savory pastries and very time consuming. Well, maybe because I am not much into baking Chinese-style pastry and found that it is not worth putting so much time into preparing this small snack, but I should give myself praises because I completed the project. The result was very good and I should share this recipe with all of you.

1 pound store-brought BBQ Pork (Char Siu) and chopped into small pieces
2 tablespoons cornstarch and 2½ tablespoon water, mix together
½ teaspoon ground white pepper
1 tablespoon canola/vegetable/corn oil
Heat a small pot/pan with canola/vegetable/corn oil over medium-high heat; add the chopped BBQ Pork (Char Siu) and sauté for a few minutes. Add the white pepper and stir to combine well. Reduce heat to medium, then add the cornstarch mixture and cook until the mixture is thickened.
Skin Crisp Pastry:
Water Dough
2¼ cups All-purpose flour
2 tablespoons raw sugar
1¼ teaspoons blossom honey
5 tablespoons canola/vegetable/corn oil
¾ cup water (if it is too dry, just add a little more water)
Oil Dough
1-1/8 cups All-purpose flour
9 tablespoons chilled shortening 
1 large egg mixed with 1 tablespoon of water (Egg Wash)
¼ cup white sesame seeds
Place the water, raw sugar and honey and heat over medium heat and boil until they dissolved. Set to cool.
Water Dough
In a mixing bowl, add All-purpose flour and canola/vegetable/corn oil and with your fingers and mix until it becomes crumble. Add the sugar water into the flour mixture and knead until the dough is smooth. Cover and let to rest for 30 minutes.
Meanwhile, prepare the Oil Dough by placing the All-purpose flour and chilled shortening into a mixing bowl and gently rub the ingredients together until it form a soft dough. If the oil dough is too sticky to handle, just leave in the refrigerator to chill for a couple of minutes.
Divide both the dough into even amount balls of 24 pieces each. On the smooth and flat surface and roll one of each of the two kind of dough. Take one oil dough to wrap inside one water dough and seal them well. Try to eliminate air pockets and tight wrap and flatten the wrapped dough with your palm. Using a rolling pin and roll it out into a thin long-shaped oval. Then roll the dough into a Swiss roll. Turn the Swiss roll upward and flatten it and roll it out thin into a 4½ inch circle. Repeat the same procedure with the remaining oil and water dough.
Fill the 4½ inch pastry with 1½ -2 tablespoons BBQ Pork mixture in the center and pinch and seal tightly. Then turn over with the seal seam under and gently press on the top down and shape the three sides evenly to form a roughly shaped triangle.
Transfer to a baking sheet and brush with egg-wash and some white sesame seeds. Place each triangle about 1-1½ apart. Repeat the same procedure with the remaining balls.
Preheat oven to 400°F.
Place the baking sheet with the BBQ Pork Puffs in the oven and bake until golden brown or about 20-25 minutes. Remove from oven and serve hot or warm.
This entry was posted in Chinese Recipes, Desserts and Pastries, Pork and Beef, Snacks and Fingerfood. Bookmark the permalink.

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