Pork Puff Pastries
Beware: these crunchy puff pastries with succulent pork are addictive. Luckily, they’re also easy to make, so you can whip them up whenever the mood strikes.
Galberts ready-rolled flaky puff pastry
1 shallot, finely chopped
1 clove of garlic, finely chopped
3 cm ginger, finely chopped
2 spring onions, thinly sliced
2 tbsp sunflower oil
250g minced pork
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp rice wine
½ tsp five-spice powder
1 egg, beaten
2 tbsp. sesame seeds (white and / or black)
Heat the sunflower oil in a frying pan. Fry the shallot for 2 minutes until translucent. Add the garlic, ginger and spring onions and fry for 1 minute more.
Add the minced pork and fry for 5 minutes until golden brown.
Add both soy sauces, the five-spice powder and white pepper and cook for a further 2 minutes until most of the liquid has evaporated. Put the meat in a bowl and let it cool slightly.
Preheat the oven to 200 °C/fan 180°C.
Take the Galberts ready-rolled flaky puff pastry and divide equally into 6 rectangles to make 6 pork puff pastries (divide into more or less rectangles to achieve your desired size of puff).
Place 3 tbsp of minced pork in the centre of each piece of puff pastry. Fold the dough in half in a triangle. Close the sides of the dough by pressing down with chopsticks or a fork.
Place the pork puff pastries on a baking tray and brush with the egg.
Sprinkle the pastries with the sesame seeds and bake for about 20 minutes until golden brown.
Feel free to double the recipe and keep the uncooked puffs in the freezer. You can bake them straight from the freezer, just give them an extra 5 minutes in the oven.