Roast Pork Pastry Puffs Recipes

CHINESE PASTRY ROAST PORK PUFFS

Steps:

• Heat the oil in a wok over medium heat and stir-fry the onion until translucent. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the pork. Set aside to cool completely.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the puff pastry to smooth out the seams. Once rolled, the puff pastry square should be 30% larger than where you started. Cut into equal squares (whatever size you prefer). Ours were about the size of a large ravioli.
• Put about 1 1/2 teaspoons of filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they're tightly sealed. Repeat until all the filling and/or pastry has been used.
• Brush the tops of the pastries with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!

CHINESE ROAST PORK PASTRY PUFFS (CHAR SIU SO)

Steps:

• To make the filling: In a wok or frying pan, heat vegetable oil and cook onions until tender and translucent, about 5 minutes. Add roast pork and stir fry for 3 minutes. Add oyster sauce, sugar, sesame oil, dark soy sauce, cornstarch, and chicken stock. Let it simmer on low heat, until the sauce is thickened. Remove from heat and let it cool in the refrigerator for at least one hour.
• In a mixing bowl, mix together all of the ingredients for the outer dough until well combined. Cover the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 12 pieces, about 14 grams each.
• In another mixing bowl, mix together all of the ingredients for the inner dough until well combined. Wrap the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 12 pieces, about 13 grams each.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Flatten each piece of outer dough, place an inner dough ball in the center, and cover it completely. Using a rolling pin, flatten the dough into an oval. Roll it up by hand, tightly, turn 90 degrees, and flatten it again with a rolling pin. Roll it up by hand for the second time, turn 90 degrees, and flatten it with a rolling pin into a rectangular shape.
• Place a heaping tablespoon of the pork filling in the center. Fold both sides toward the center. Lay the pastry seam side down on the prepared baking sheet, spacing about two inches apart. Use a fork to seal the edges of the pastries. Repeat with the rest of the dough. Brush the top of the pastry with egg wash and sprinkle with sesame seeds. Bake for 20-25 minutes, or until they turn golden brown. Serve warm.

PUFF PASTRY

Steps:

• Mix the flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
• Place the butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
• On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out the dough again, taking care not to let the butter break through the dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn''. Rotate the dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place the dough on a baking sheet and mark it with two pokes from your finger (two turns). Wrap in plastic and refrigerate for at least 30 minutes.
• Repeat this rolling, folding and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 ''turns''. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry. Roll the dough out as thin as 1/4 inch to make pastries. Bake in a preheated oven of at least 400 degrees F (200 degrees C) to get the maximum puff from your pastry.