Puffs of delight. A delicate shell of shiny puff pastry encasing a deeply rich, soft, sweet/savoury barbecue pork, tender and succulent. I dare you to just eat one. The perfect thing to eat with a beer in the garden at a party or as part of a dim sum spread. Or just for lunch.
- 350g pork fillet, trimmed and cut into 1-2cm cubes
- 3 garlic cloves, finely chopped
- 3cm ginger, peeled and finely chopped
- 2 tsp soy sauce
- 4 tbsp hoisin sauce
- 3 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp Chinese 5 spice
- 1 tsp cornflour mixed with 1 tsp cold water
- 320g ready-made and rolled puff pastry
- 1 egg, beaten
- Sesame seeds to sprinkle
- In a bowl, combine the pork with the garlic, ginger, soy sauce, hoisin, oyster sauce, sesame oil and 5 spice
- After it has marinated for at least 30 mins (and up to 12 hrs), heat a large non-stick frying pan over a medium heat
- Tip in the pork mixture. Stir and cook until the pork is cooked through and starting to brown, and the marinade is sticky and thick, almost completely disappeared. This will happen pretty quickly, in 5-10 mins
- Tip the cooked pork out onto a plate and add 100ml cold water to the pan, scraping all the bits off the bottom
- Pour in the cornflour slurry and stir in, making sure it’s well-combined
- Turn the heat down and continue to stir until it makes a thick sauce
- Pour this over the pork and mix through
- Let the pork mixture cool to room temperature before making the pastries
- Preheat the oven to 180C fan (200C) and take the pastry out of the fridge to let it come to room temp
- Unroll your pastry and cut into 9 rectangles
- Place a heaped tsp of the pork filling in the centre. Then bring together the corners and pinch closed, then the edges, folding together to seal. The parcel should be roughly round-ish
- Flip the bun over so the edges are underneath and gently place on the lined baking tray
- Brush with beaten egg and sprinkle with sesame seeds
- Bake for 20-30 mins until the pastry is golden
Sophie cooks 