1 1/2 lbs. char siu pork, cut into 1/2" dice
2 tbsp. vegetable oil
1 cup minced red or yellow onion
1 shallot, minced
1 tbsp. sugar
1 tsp. rice wine
3 tbsp. oyster sauce
2 tsp. Hoisin sauce
1 tsp. sesame oil
1/8 tsp. white pepper
2 tbsp. cornstarch
1 tbsp. fresh cilantro, minced
1 green onion, minced
2 pkgs. (1.1 lbs. each) puff pastry, defrosted in the refrigerator
1 egg, beaten
White sesame seeds
1. Preheat oven to 350F.
2. Combine all the seasoning ingredients* together in a bowl; set aside.
3. Heat 2 tbsp. vegetable oil in a wok or large saute pan over medium-low heat. Add the minced onions and shallot and saute until softened and starting to caramelize.
4. Add the seasoning ingredients and bring to a boil. Continue cooking until the sauce has thickened.
5. Add the chopped char siu pork, minced cilantro and green onion. Stir, turn off heat, and set aside. Let the mixture cool to room temperature.
6. Remove the defrosted puff pastry sheets from their wrappers and cut each into 4 equal squares. Since each box has 2 pastry sheets, so you will end up with a total of 16 squares.
7. Fill each square with about 2 heaping tbsp. of the pork filling, then crimp the edges to seal. Cut off any excess dough on the trip-point edges. Use the tines of a fork to press along the edges of each piece of stuffed pastry.
8. Spray the surface of a cookie/baking sheet with a light layer of PAM or other veggie spray. Place the stuffed pastries about 1" apart on the baking sheet. Brush the tops of each with egg wash. Bake for 20-25 minutes or until the pastries are golden brown.