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Roast Pork Puff Pastry

I have some leftover roast pork filling from making steamed-roasted-pork-bun-cha-xiao-bao bun.This time I used store bought puff pastry skin as the wrapper instead of making the bao dough again.There is not much work involved since the filling was ready make previously.All I have to do is cut the pastry into 2 pieces ,peel the layers open before wrap with the roast pork filling,then bake in the oven for 30 minutes.Tah...dah!! Roast pork puff ready to eat!!







Filling:
**you can use 1/2 or 1/3 of this filling portion**


3 cups diced roasted-pork-butt-char
4 medium onion,peeled and diced
1 1/2 cup green peas (thawed)

Sauce:
2 tbsp oyster sauce
2 tbsp dark soy sauce
3 tbsp soy sauce
1/2 cup sugar
salt and ground white pepper to taste
4 tbsp corn flour + 1 tbsp gelatin + 1/2 cup cold water dissolved
2 tbsp oil
1 yolk +2 tbsp water for brushing
*adding gelatin into the sauce mixture will not only have the soft velvet thickness but delicious too .It's also easy for wrapping*

1 pack puff pastry,2 sheets cut into 2 pieces a sheet and peel the layers

Method:
1:Preheat oven to 385 F.Prepared roast pork filling in a day or few hours advance.Line parchment paper on a baking sheet or tray.
2:Sprinkle some flour on the kitchen counter to prevent the wrapper from sticking or easy to roll..Cut and open pastry puff wrapper to your ideal size.Use dough roller to roll the pastry puff out evenly**Do not over thawed the puff pastry wrapper,it's tends to get too soft out of shape and difficult to wrap**.Place puff wrapper on your palm or kitchen counter,scoop 1-2 tsp roast pork filling on the center.Seal the edges with water,then crimps with fork.
3:Brush with egg washer before place on the baking sheet.Bake in preheat oven for 25-30 minutes.Remove from oven and serve warm.



chill puff pastry
seal the edges with water before crimps with fork










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1 comments:

Damian Bathory said...
December 3, 2012 at 10:58 PM

It looks simple enough to make and add a personal touch to. I'm thinking of using the australia pork in the fridge for that and adding some rice and vegetables to make it some kind of burrito pastry.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.