Char Siu Pork Puff Pastries

📝 Ingredients

• 250 g pork tenderloin
• 2 tbsp hoisin sauce
• 1 tsp honey
• 1 tbsp soy sauce + ½ tsp five-spice powder
• 1 garlic clove
• 1 spring onion
• 1 tsp cornflour + 4 tbsp cold water
• 1 rectangular sheet of puff pastry (230 g)
• 1 egg yolk + 1 tsp water (for glazing)
• 1 tsp sesame seeds

🍴 Utensils

• Non-stick frying pan
• Mixing bowl
• Baking tray + baking paper
• Pastry brush
• Kitchen knife
• Fork

📖 Steps

1. Remove the thin white membrane from the tenderloin, then cut it into small 1 cm dice. In the mixing bowl, mix the hoisin sauce, honey, soy sauce, five-spice and the peeled, very finely chopped garlic. Add the pork, coat it well and leave to marinate for 15 min.
2. Heat the non-stick frying pan over a medium-high heat, without any fat. Add the pork with its marinade and sear for 4 to 5 min, stirring, until the dice are cooked through and nicely glazed. Lower the heat if the sugar starts to blacken.
3. Mix the cornflour into the 4 tbsp of cold water, pour into the pan with the sliced spring onion and stir for 1 min: the sauce should thicken and coat the pork in a glossy glaze. Spread out on a plate and leave to cool completely, 15 min in the fridge.
4. Preheat the oven to 200 °C. Unroll the puff pastry on its paper and cut it into 8 rectangles of about 9 × 12 cm (the length cut into 4, the width into 2). Keep the pastry well chilled: it will puff up better.
5. Beat the egg yolk with 1 tsp water. Place ⅛ of the cold filling on one half of each rectangle, leaving a 1 cm border free. Brush the border with egg wash, fold the pastry over and seal by pressing with the tines of a fork.
6. Place the turnovers on the baking tray lined with baking paper. Brush only the tops with egg wash, without letting it drip down the cut sides (otherwise they rise less), sprinkle with sesame seeds and make a small slit with a knife.
7. Bake for 18 to 20 min, until the pastries are well puffed and golden, including underneath. Leave to cool for 5 min before serving: the filling stays very hot in the centre.