Roast Pork Pastry Puffs Recipes

ROAST PORK PASTRY PUFFS

Provided by Food Network

Categories appetizer

Time 9h40m

Yield 12 puffs; 4 appetizer servings

Number Of Ingredients 12

Roast Pork Pastry Puffs image

Steps:

Cook's Note: There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin (can't really buy any less) and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad!
For the marinade: In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the fridge to marinate for as long as possible, preferably overnight.
When ready to cook, preheat the oven to 350 degrees F.
Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.
While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.
When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.
For the puffs: Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.
Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.
Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes. Serve immediately.

Ingredients

4 tablespoons light soy sauce
2 tablespoons peeled and finely grated ginger
2 tablespoons honey
2 tablespoons yellow (soybean) bean sauce
1 tablespoon Shaohsing rice wine or dry sherry
3 cloves garlic, finely chopped
Pinch sea salt
Freshly ground black pepper
9 ounces pork tenderloin (see Cook's Note)
1 box (17.3 ounces) ready-made rolled puff pastry
1 egg, beaten
Sesame seeds, for sprinkling

PUFFED PORK PASTRY

Provided by Food Network

Yield 4 servings

Number Of Ingredients 5

Puffed Pork Pastry image

Steps:

Place 3 oz. Curly's Sauceless Pulled Pork in center of each puff pastry. Lay 2 peach slices over pork.
Top with 2 oz. Mozzarella. Fold puff pastry corner to corner, brushing beaten egg between pastry. Use a fork to crimp the edges. Brush top with the egg. Bake on cookie sheet or baking stone at 400 degrees F for 16 minutes.
For extra flavor, toss pork with 1/2 cup barbecue sauce!

Ingredients

12 oz. Curly's Sauceless Pulled Pork
4 - 6 inch by 6 inch square puff pastry
8 peach slices
8 oz. fresh Mozzarella
1 egg (beaten)

More about "roast pork pastry puffs recipes"

CHAR SIU SOU (CHINESE ROAST PORK PASTRY PUFFS)

Web May 24, 2021 Place the Chinese roast pork pastries on a parchment paper lined baking sheet and repeat with the remaining dough and filling, …
From mission-food.com
5/5 (5)
Total Time 3 hrs 15 mins
Category Appetizer, Snack
Calories 191 per serving

To make the water dough: combine the flour, sugar, and salt in a food processor and pulse 2 to 3 times. Sprinkle in the pieces of lard/shortening/butter and process 10 more seconds until the mixture looks like coarse meal. (Alternatively, put ingredients in a mixing bowl and use your fingers in a quick rubbing motion to combine).
Transfer mixture to a bowl (if you used food processor method), make a well in the center, and add the warm water. Use a wooden spoon or your fingers to stir into a ragged mass. Gently knead for about 2 minutes to create a soft, smooth, and slightly elastic dough. Pressing your finger in the dough should cause the dough to slowly bounce back, leaving a faint impression. Wrap with plastic wrap and set aside at room temperature to rest for 20 to 30 minutes.
Meanwhile, to make the short dough: put the flour in the food processor and sprinkle in the lard/shortening/butter. Process for 10 seconds to blend and generate a mealy, lumpy, soft mixture. Transfer to the same bowl as before and squeeze with your fist until the dough comes together into a soft but cohesive mass. (Alternatively, put the ingredients in the bowl and use your fingers or the back of the wooden spoon to mash together until no flour is visible). It will resemble soft cookie dough.
To encase and laminate the dough: Gather and pat the short dough on a lightly floured surface into a 3-by-4-inch rectangle. Set aside. Return the water dough to the lightly floured work surface and roll it out into a 5-by-8 ½-inch rectangle, with one long edge toward you (like a landscape photo). Place the short dough in the center of the water dough, with one short edge toward you (like a portrait photo). Fold the sides of the water dough over the short dough with the edges overlapping slightly (like enclosing a photo in a letter). Press the overlapping edges and both ends to seal in the short dough completely. Roll out in the direction of the folds to make a rectangle about 6-by-18-inches. Fold the dough into thirds to form a 6-inch square. Cover the dough with plastic wrap and refrigerate for 30 minutes.

Roast Pork Pastry Puffs Recipes

ROAST PORK PASTRY PUFFS

PUFFED PORK PASTRY

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