Char Siu Puff Pastry

Ingredients

• 1 pound pork tenderloin or pork shoulder
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 1.5 tablespoons honey
• 1 tablespoon rice vinegar
• 3 cloves minced garlic
• 1 teaspoon minced fresh ginger
• ½ teaspoon five-spice powder
• ¼ teaspoon red food coloring (optional)
• 1 pound thawed all-butter puff pastry
• 1 large egg
• 1 tablespoon sesame seeds
• 2 stalks scallions

Instructions

1. 1

   Cut 1 pound of pork tenderloin into 2-inch cubes — they don't need to be perfect, but aim for uniform size so they cook evenly. Pat the pork dry with paper towels to help it brown properly.

2. 2

   In a small bowl, whisk together 3 tablespoons hoisin sauce, 2 tablespoons soy sauce, 1.5 tablespoons honey, and 1 tablespoon rice vinegar. Peel and mince 3 garlic cloves and grate 1 teaspoon fresh ginger on a microplane. Add both to the marinade along with 0.5 teaspoon five-spice powder and 0.25 teaspoon red food coloring if using — the color gives authenticity but is optional. Stir until smooth.

3. 3

   Toss the pork cubes with the marinade until evenly coated. Let sit for at least 15 minutes at room temperature while you prepare the pastry.

4. 4

   Set a 10-inch stainless steel skillet over medium-high heat. Once hot, add the marinated pork pieces in a single layer — they should sizzle immediately. Let them sit undisturbed for 2 minutes to develop a caramelized crust, then stir and cook for another 4-5 minutes, stirring occasionally, until the pork is cooked through (internal temperature 145°F on an instant-read thermometer) and the marinade has reduced to a glossy glaze clinging to the meat. This should smell deeply aromatic — sweet, savory, and slightly charred.

5. 5

   Transfer the cooked char siu pork to a cutting board and let cool for 5 minutes. Finely chop the pork into 1/4-inch pieces — you want small enough pieces to hold in the pastry without tearing it. Drain any excess liquid back into the skillet and stir it back into the pork so the filling is moist but not wet.

6. 6

   Preheat your oven to 400°F (200°C). Line two rimmed sheet pans with parchment paper.

7. 7

   Unfold 1 pound thawed puff pastry sheets on a lightly floured surface. Using a 2.5-inch round cookie cutter or biscuit cutter, cut out 24 rounds from the pastry — you'll get about 12 per sheet. Transfer half the rounds to the lined sheet pans, spacing them 2 inches apart.

8. 8

   Spoon about 1 teaspoon of the chopped char siu pork filling onto the center of each pastry round on the sheet pan — do not overfill, or the pastry won't seal properly. Top each filled round with another pastry round, pressing the edges firmly with the tines of a fork to seal. The fork creates both a decorative edge and an airtight seal.

9. 9

   In a small bowl, whisk 1 large egg with 1 tablespoon water to make an egg wash. Brush the top of each pastry carefully with the egg wash — this gives them a glossy, golden-brown finish. Sprinkle each pastry with a few sesame seeds for texture and visual appeal.

10. 10

    Bake on the preheated sheet pans for 18-22 minutes, rotating the pans halfway through, until the pastries are puffed and deep golden brown. You should see steam escaping from the edges — this is the butter in the puff pastry creating those gorgeous, flaky layers.

11. 11

    Remove from the oven and transfer the pastries to a serving platter while still warm. Slice 2 scallions thinly on the bias and scatter over the top as a fresh, sharp garnish. Serve immediately while the pastry is still crispy and the filling is warm.

Tools you’ll need

• 10-inch stainless steel skillet
• instant-read thermometer
• cutting board
• small mixing bowl
• microplane grater
• whisk
• rimmed sheet pans
• parchment paper
• 2.5-inch round cookie cutter or biscuit cutter
• fork
• pastry brush

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