char siu sou – chinese bbq pork puff pastry

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.

Like now.

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Char Siu Sou
Yields 40
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For the char siu filling
  1. 350g char siu, diced into very small pieces
  2. 5 shallots, sliced thinly and fried
  3. 120ml water
  4. 1 1/2 tablespoon light soy sauce
  5. 1 tablespoon dark sauce
  6. 2 tablespoon fine sugar
  7. 3 tablespoon the char siew sauce that you will receive from the roast meat stall
  8. 1 1/2 tablespoon corn flour
  9. 1 1/2 tablespoon plain flour
For the puffs
  1. 1 pack (10 pieces) frozen puff pastry sheets, thawed in the fridge
  2. 1 egg
  3. 3 tablespoons milk
  4. Sesame seeds (optional)
For the char siu filling
  1. 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.
  2. Add char siu and shallots. Stir to combine.
  3. Set aside to cool before using.
For the puffs
  1. Flour your work surface. Use a circular cutter to cut rounds from pastry sheets.
  2. Brush off excess flour. Place a tablespoon of char siu filling in the middle of each cut pastry.
  3. Brush the edges with egg wash (beat together egg and milk). Fold in half, pinch edges to seal.
  4. 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.
  5. Allow to cool on tray for 5-10 minutes, then transfer to a wire rack to cool completely.
  1. 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.
The Domestic Goddess Wannabe

I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.