Tuesday, May 15, 2007

BBQ or barbecued pork pastry, 叉烧酥

BBQ or barbecued pork pastry, 叉烧酥 (makes about 3-5)
Ingredients:
-1/2 to 2/3 of a rectangular sheet of puff pastry -PepperRidge Farm. (Yes, I still have leftover puff pastry after making mini chicken pie, curry puffs, chicken strudel, and puff pastry mushroom soup. Indefinite supply of puff pastry? I bought 2 boxes at one go the other time, what were you thinking? )
-~1-1.5 cups barbecued pork, or char siew; cut into tiny cubes (I got store-bought ones from the "hot-food" station in the Asian supermarket). If you've got pulled pork, it should do.
-1tsp minced garlic
-1/2-1 cup chopped onions
-1tbsp oyster sauce
-pinches black pepper
-2tsp cane sugar
- water, amount adjust accordingly
- 1/2tsp cornflour
- some butter, for browning of the pastry crust

Method:
1. Thaw the puff pastry according to package instructions
2. Meanwhile, heat some oil in frying pan low-medium heat, add all ingredients , except the cornflour and water, lightly fry for ~3-4mins. If mixture to dry, add some water. Let simmer for ~3mins.
3. Add in the cornflour to thicken the pork mixture. The final "product" or intended filling will look like this -

4. Let the pork mixture cool and at this time, prepare the puff pastry for "action" - sprinkle some flour on a flat surface, roll out and flatten the pastry sheets and cut into rectangular sections (about 10x3 cm)
5.Add the pork filling, wrap them into shape of a rectangular roll, remember to seal the edges
6. Bake 395F for 20-25mins. Butter the top of the pastry before baking, for the golden crust.

Warmly baked BBQ pork pastry

1 comments:

[eatingclub] vancouver || js said...

This looks wonderful! I love bbq pork in flaky pastry.