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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Heat vegetable oil in a pan. Sauté minced garlic and diced onion until fragrant.
2. Add diced char siu, oyster sauce, char siu sauce, sugar, dark soy sauce, white pepper, and water. Stir well and bring to a simmer.
3. Pour in cornstarch slurry to thicken the filling. Cook until thick and glossy. Remove from heat and let cool completely.
4. Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
5. Roll out puff pastry sheets and cut them into squares.
6. Place char siu filling in the center of each pastry square. Fold and seal the edges firmly with a fork.
7. Arrange pastries on the baking tray. Brush the tops with beaten egg yolk.
8. Sprinkle with sesame seeds.
9. Bake for 15-20 minutes, or until golden brown and puffed.
10. Let cool slightly before serving.

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