Pork and leek pastry 'cha siu su' style

Pork and leek pastry ‘cha siu su’ style

I like the buttery ‘cha siu su’ at yum cha, but found them a bit too sweet for me. For the school fete, I made my own version of pork puffs inspired by ‘cha siu su’.

Pork and leek pastry 'cha siu su' style

Recipe is as follow:

Ingredients (makes about 6-8 pork puffs)

  • 50g pork mince
  • 50g BBQ pork (I bought this from Hurstville)
  • 50g onion, sliced
  • 50g leek, sliced
  • 4 Chinese mushrooms, soaked in hot water for 20 minutes, remove excess liquid & stems, thinly sliced
  • 2 tsp cha siu sauce
  • 2 tsp oyster sauce
  • 2 tsp sesame oil
  • 2 tbs fried shallot
  • salt and pepper to taste
  • cooking oil
  • 1 egg, for egg wash, lightly beaten
  • Puff pastry, approximately 12 2.5×2.5 inch squares


Pan fry the above ingredients with some cooking oil – first add onion & leek, then pork mince & BBQ pork, then all the other ingredients; leave aside to cool.

I used shop bought pastry – cut pastry into squares approx 2.5″ x 2.5″; spoon appropriate amount of filling in the centre of one square, then lay another square on top; squeeze the edges firmly; decorate the edges by pressing a folk flat over the edges; repeat with the rest of the pastry & filling.

Preheat oven to180c; brush one side of the pastry with egg wash; bake (brushed side up) for approximately 10 minutes; turn over the pastry, and bake for further 10 minutes; cool on a cooling rack.

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