For some reason, I really was craving for char siu all weekend.
What’s a girl going to do when char siu craving strikes? Well, in my case, I make something with char siu of course!
So a while ago, I posted a recipe for char siu bread buns. I have to say, the char siu filling for the buns really was to die for. Since I really liked it, I thought I would use the same filling to make char siu sou, which really, is simply char siu puffs.
Once the char siu mixture had cooled (recipe and step-by-step instructions can be found here), I floured my clean work surface and used a circular cutter to cut rounds from ready-rolled puff pastry sheets. I like using these sheets because I have a really hot kitchen and if I were to roll out the pastry, I would usually end up with a half-melted mess.
And that’s not good.
I brushed away the excess flour on the pastry, and placed a tablespoon of char siu mixture in the middle of the pastry.
I brushed some egg wash on the pastry.
Then folded the pastry in half and pinched the edges gently to seal.
I placed the char siu puffs on a lined baking tray.
And brushed the pastries with egg wash. I didn’t sprinkle any sesame seeds because the LAM does not like them. But it is a nice topping if you don’t have an anti-sesame-seed-husband.
The char siu puffs were baked.
They were allowed to cool on the baking tray for about 5 minutes.
Well, that was as long as I was able to wait.
I am happy to announce that my craving has been satisfied.
Just. Go. Make. These.
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- 350g char siu, diced into very small pieces
- 5 shallots, sliced thinly and fried
- 120ml water
- 1 1/2 tablespoon light soy sauce
- 1 tablespoon dark sauce
- 2 tablespoon fine sugar
- 3 tablespoon the char siew sauce that you will receive from the roast meat stall
- 1 1/2 tablespoon corn flour
- 1 1/2 tablespoon plain flour
- 1 pack (10 pieces) frozen puff pastry sheets, thawed in the fridge
- 1 egg
- 3 tablespoons milk
- Sesame seeds (optional)
- Place all ingredients except char siu and shallots in a saucepan. Place saucepan over low heat and stir until there are no lumps in the mixture, and the mixture has thickened.
- Add char siu and shallots. Stir to combine.
- Set aside to cool before using.
- Flour your work surface. Use a circular cutter to cut rounds from pastry sheets.
- Brush off excess flour. Place a tablespoon of char siu filling in the middle of each cut pastry.
- Brush the edges with egg wash (beat together egg and milk). Fold in half, pinch edges to seal.
- Place on a lined baking tray. Brush with egg wash and bake at 200°C for 12-15 minutes, or until the tops have turned golden brown.
- Allow to cool on tray for 5-10 minutes, then transfer to a wire rack to cool completely.
- Puffs can be kept frozen in an air-tight container in the freezer for up to 2 months. Thaw in fridge before warming it up in the microwave oven.