Puffed Pork Pastry Recipes

CHINESE PASTRY ROAST PORK PUFFS

Steps:

• Heat the oil in a wok over medium heat and stir-fry the onion 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. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the pork. Set aside to cool completely.
• Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out the puff pastry to smooth out the seams. Once rolled, the puff pastry square should be 30% larger than where you started. Cut into equal squares (whatever size you prefer). Ours were about the size of a large ravioli.
• Put about 1 1/2 teaspoons of 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're tightly sealed. Repeat until all the filling and/or pastry has been used.
• Brush the tops of the pastries with egg wash and sprinkle with sesame seeds. Bake for 18-20 minutes, or until puffed and golden brown. Serve warm!

ROAST PORK PASTRY PUFFS

Steps:

• Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad!
• For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
• When ready to cook, preheat the oven to 350 degrees F.
• Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.
• While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.
• When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.
• For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.
• Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
• Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately.

PUFFED PORK PASTRY

Steps:

• Place 3 oz. Curly's Sauceless Pulled Pork in center of each puff pastry. Lay 2 peach slices over pork.
• Top with 2 oz. Mozzarella. Fold puff pastry corner to corner, brushing beaten egg between pastry. Use a fork to crimp the edges. Brush top with the egg. Bake on cookie sheet or baking stone at 400 degrees F for 16 minutes.
• For extra flavor, toss pork with 1/2 cup barbecue sauce!

GREEK-STYLE SPINACH AND PORK IN PUFF PASTRY

Steps:

• 1) Heat 1/4 cup olive oil over medium heat. Cook scallions until soft. Add the spinach and wilt. Add the dill, salt, and pepper and cool completely. 2) Salt and pepper the pork. Sear brown on both sides in the 2 tbsp. olive oil. Let cool completely. 3) Roll out the pastry squares into 8" circles. Using a fork, prick 8 of the circles in 1/4" intervals. Lay out these 8 circles onto a baking sheet covered in foil and sprayed with non-stick coating. 4) Layer first the spinach mixture, then the pork, then the cheese on the 8 pastry circles. Leave a 1" border to fold up and brush this with water, then immediately place one of the untouched 8" pastry circles on top. Fold the 1" border to close the pastry, then poke holes in the border with a fork. Also, make a small hole at the very top to allow steam to escape. Press the air out of the pastry. Chill for at least two hours (up to six). 5) Heat oven to 450 degrees. Allow pastry and pork to come to room temperature (30-60 minutes). Mix the egg and water. Brush this mixture lightly over each pastry. Wait one minute and repeat. 6) Bake on lower rack for 20 minutes until puffed and starting to brown. Reduce heat to 400 degrees and bake an additional 10 minutes. If pastry starts to brown too much, cover the portion with foil. Cool and serve.