Baked BBQ Pork Pastries香烘叉燒酥
A classic Cantonese dim sum, these flaky pastries are filled with savory-sweet char siu (BBQ pork) and baked to golden perfection.
01Ingredients
- 2 sheets store-bought puff pastry (approx. 500g total), thawed
- 300g cooked Char Siu (BBQ Pork), diced
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 small onion, finely diced
- 1 tbsp oyster sauce
- 1 tbsp char siu sauce
- 1 tsp sugar
- 1/2 tsp dark soy sauce
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tbsp water (for filling)
- 1 egg yolk, beaten (for egg wash)
- 1 tsp sesame seeds (for garnish)
Nutrition (per serving)542kcal
- Protein18.2g
- Carbs48.5g
- Fat28.3g
Fiber 1.2 gSodium 687 mg
02Steps
- Heat vegetable oil in a pan. Sauté minced garlic and diced onion until fragrant.
- Add diced char siu, oyster sauce, char siu sauce, sugar, dark soy sauce, white pepper, and water. Stir well and bring to a simmer.
- Pour in cornstarch slurry to thicken the filling. Cook until thick and glossy. Remove from heat and let cool completely.
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Roll out puff pastry sheets and cut them into squares.
- Place char siu filling in the center of each pastry square. Fold and seal the edges firmly with a fork.
- Arrange pastries on the baking tray. Brush the tops with beaten egg yolk.
- Sprinkle with sesame seeds.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Let cool slightly before serving.
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