Chinese BBQ Pork Pastry. The mildly sweet and savory char siu (Chinese bbq pork) filling inside flaky pastry shell is just to die for. This Chinese BBQ pork pastry makes great snacks, or even meals, any time of the day. I used pie crust for this recipe.

Ingredients of Chinese BBQ Pork Pastry

1. It’s 1/2 pound of char siu Chinese BBQ pork diced (about 250g).
2. You need 2 tsp of olive oil.
3. It’s 1/4 of onion diced.
4. It’s 1 1/2 tbsp of ketchup.
5. It’s 1/2 tbsp of oyster sauce.
6. You need 1 tbsp of sugar.
7. It’s 1 tbsp of honey.
8. You need 1/4 cup of water.
9. Prepare 1 1/2 tbsp of corn starch.
10. It’s 1 1/2 tbsp of water.
11. Prepare 1 of egg beaten.
12. It’s 1 of roll of store bought pie crust thawed according to package instruction.

The pork should be moist, but not wet. Chinese Roast Pork Puffs Recipe Heat the oil in a wok over medium heat and stir-fry the onion or shallots until translucent. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce and cook until it starts to bubble up. Add the chicken stock and flour.

Chinese BBQ Pork Pastry step by step

1. In a wok or frying pan, saute diced onion in olive oil until translucent. Then, add in ketchup, oyster sauce, sugar, honey, and 1/4 cup water. Stir and bring to boil.
2. In the meantime, take a small bowl and mix the corn starch with 1 1/2 tablespoon of water. Add the mixture to the wok and stir constantly until sauce thickens..
3. Add the diced BBQ pork and stir. Wait for it to cool, then put it in the refrigerator for at least 30 minutes. The refrigeration will cause the mixture to harden and will make it easier to handle later..
4. Line the fryer basket with grill mat or a lightly greased aluminum foil..
5. Roll out pie crusts. Use a bowl size of your choice to trace circles onto the pie crust and cut them into circular pieces. Mix the left over pie crust together, use a rolling pin to roll them out. Repeat the above process to get as many circular crusts as you can..
6. Lay the circular pieces of pie crust on the counter and put desired amount of BBQ pork filling in the center. Fold pie crust in half and keep the fillings inside. Use the back of a fork to press down on the edges of the pie crust to seal..
7. Carefully transfer the pork pastry into the fryer basket. Brush the top surface with egg and air fry at 340F (170C) for about 5-6 minutes. Flip the pastries over and brush the top side with egg. Air fry again at 340F (170C) for another 5-6 minutes until the surface is golden brown..

In a bowl, mix the BBQ pork with the BBQ sauce. Place a tablespoon of filling on each pastry piece, wet the edges with egg yolk and roll up, sealing the ends. Brush each pastry with egg yolk and sprinkle with sesame seeds. Hi Diana, Your char siu sou looks wonderful. Yeah… I'm fully convinced that the saucy char siu filling is the kind that fully satisfied all char siu cravings!