Last week, I shared a recipe for Char Siu, which is a Chinese style barbecue pork. I used that dish to make this delicious Chinese BBQ pork pastry. These BBQ pork puff pastries are what you would see at a dim sum restaurant. It’s one of our family’s favorites to order when eating dim sum. In this recipe, I used homemade bbq pork, but store bought bbq pork will work great. Char Siu can be bought at any Chinese supermarket usually in the cooked food section. These delicious and flaky pastries are surprisingly easy to make. I used store-bought puff pastry for convenience. The BBQ roast pork were first diced and then stir fried with yellow onions, hoisin sauce and other flavorings. Then, the pastries are filled with the pork mixture. After rolling the pork filled pastries into little pillows, they are baked in the oven until golden and crispy. Enjoy!

Cooking Tips for Perfect Pastries

Getting the pastry just right can make a big difference in your BBQ pork pastries. First, ensure your puff pastry is completely thawed before using it. If it’s too cold, it won’t roll out properly, and if it’s too warm, it will become sticky and hard to handle. Lightly flour your work surface to prevent sticking while rolling. When filling the pastries, avoid overstuffing them. A tablespoon of filling per pastry is usually enough. Too much filling can lead to them bursting open while baking. After sealing the edges, use a fork to crimp them down for a nice finish and to ensure they are sealed well. Finally, brush the tops with an egg wash made from beaten egg and a splash of water. This gives the pastries that beautiful golden color and shine. Baking them on parchment paper helps with cleanup and prevents sticking.

Serving Suggestions and Variations

These BBQ pork pastries are fantastic on their own, but serving them with a dipping sauce can elevate the experience. Consider pairing them with a sweet soy sauce or a spicy chili sauce for a kick. If you’re feeling adventurous, try adding diced bell peppers or green onions to the pork mixture for added crunch and flavor. For a different spin, swap out the BBQ pork for shredded chicken or sautéed mushrooms for a vegetarian option. You could also make mini versions for bite-sized appetizers at your next gathering. Just adjust the baking time accordingly to ensure they cook through. They can also be served alongside a light salad or steamed vegetables for a complete meal. Leftovers can be enjoyed as a quick snack or reheated for lunch the next day.

Frequently Asked Questions

What can I use instead of Chinese BBQ pork?

If you can’t find Chinese BBQ pork, try using shredded rotisserie chicken or even cooked ground pork with a bit of soy sauce and sugar for flavor. Just make sure to adjust the seasonings to get that sweet, savory profile.

How do I store leftover BBQ pork pastries?

Let the pastries cool completely, then store them in an airtight container in the fridge for up to three days. If you want to keep them longer, consider freezing them before baking for up to two months.

Can I make these BBQ pork pastries ahead of time?

You can prepare the filling in advance and keep it in the fridge for a day or two. For the pastries, assemble them, then cover and refrigerate before baking, just remember to let them sit at room temperature for a bit before popping them in the oven.

What do I serve with BBQ pork pastries?

These pastries are great on their own, but you can serve them with a side of soy sauce or sweet chili sauce for dipping. A light salad or some pickled veggies can also balance out the richness.

What mistakes should I avoid when making these pastries?

One common mistake is overstuffing the pastries, which can cause them to burst open while baking. Also, make sure your puff pastry is properly thawed to roll out easily, or it will be a sticky mess.

BBQ Pork Pastry

Liza A

Savory BBQ pork wrapped in flaky puff pastry, brushed with egg and sprinkled with sesame seeds. It’s a tasty, easy-to-make treat that’s sure to impress!

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer

Servings pastries

Calories 250 kcal

Ingredients

3/4 pounds of Chinese BBQ pork char siu (store bought or homemade), diced
1 yellow onion diced
2 tablespoons cooking oil
397 g of prepared puff pastry dough
1 egg for brushing
2 tbsp sesame seeds optional

Sauce

1/2 tablespoon hoisin sauce
1 tablespoon sugar
3 tablespoons water
1 tsp oyster sauce optional

Instructions

Mix the hoisin sauce, sugar, water and oyster sauce (if using). Set aside.
Heat a large skillet with 2 tbsp of cooking oil. Sauté the diced yellow onion until slightly browned. Add the pork and stir fry for 2-3 minutes.
Add the sauce and simmer on low heat for 2-3 minutes. The pork should be moist, but not too wet.
Roll out the puff pastry. Cut into 16 rectangles, about 2.5″ by 3.5″ each.
Place a tablespoon of the pork mixture onto the pastry. Roll, pressing the edges flat to form a pillow.
Use a fork to press down and close the edges, while poking fork holes on the top of each puff to let out steam while baking.
Place the pastry on a baking tray lined with parchment paper. Brush the egg wash mixture on each puff and sprinkle with sesame seeds.
Bake at 375 degrees for 25 minutes. Cool and enjoy.

Notes

Recipe Adapted: Dim Sum Central

Nutrition

Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 4gCholesterol: 40mgSodium: 300mgFiber: 1gSugar: 2g

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