Imagine taking a bite, and the crust literally shattering in your mouth. Char siu sou are usually shaped into triangles in dim sum restaurants, but shaping them into rectangles or squares as I do is easy and tastes exactly the same.
Ingredients:
For the filling:
- 300g pork, dice into small pieces
- 1 small onions diced
- 2 tbsp oil
Seasoning:
- 1½ tbsp light soy sauce
- 1½ tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- ½ tsp sesame oil
- ¼ tsp pepper
- 1 tbsp cornflour +¼ cup water, combine well
- ¼ cup frozen green peas
For the pastry:
- 1 roll shop bought puff pastry
- egg wash, 1 egg beaten + 1 tbsp water
- 1 tbsp sesame seeds
Method:
For the filling: Heat the oil in a non-stick pan, fry onion until soft then add in the pork and seasoning. Cook until the pork is tender. Add in the corn flour mixture. Toss well to mix. Add in the green peas ans mix well. Dish out and leave aside to cool before use.
Assemble the puff: Preheat the oven to 200ºC/180ºC for fan-assist oven. On a lightly floured surface, roll out the puff pastry. Cut into equal squares, what ever size you prefer.
Put about 1½ tsp of the filling onto a pastry square and brush the edges with egg wash. Cover with another pastry square and use a fork to crimp it closed. Make sure they are tightly sealed. Repeat until all the filling and the pastry has been used.
Brush the tops of the pastry with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!
No comments:
Post a Comment