酥皮叉烧酥 (Cha Shao Su)

Flaky pastry filled with sweet Chinese BBQ pork.

Ingredients

• 500 grams puff pastry
• 300 grams char siu pork
• 2 tbsp hoisin sauce
• 1 tbsp honey
• 1 pcs egg

Method

1. Preheat oven to 200°C (400°F).
2. Mix char siu pork with hoisin sauce and honey.
3. Roll out puff pastry and cut into squares.
4. Place pork filling and fold pastry into triangles.
5. Brush with beaten egg and bake until golden.

Chef's tips

• Ensure pastry remains cold while working.
• Don't overfill to prevent leaks.