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’.
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
Methods
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.
