Pork Puffs
These are so good, Jenny had them for breakfast as a child, and as a form of bribery for if she was good. They are that delicious.
These treats were used as bribery for good behaviour for Jenny Lam when she was a small and apparently naughty little girl! I think that is so cute. From an early age, Jenny was clearly a foodie. She knew how to get what she wanted!
These are very easy to make especially if you purchase the puff pastry. The day we shot the video was so humid and the pastry was melting before our eyes, but they still turned out really well. They are great as a snack, but seriously, add some stunning salad and you have a great dinner as well.
Thanks Jen!
Try some of our other Vietnamese recipes here:
Chicken Salad with Vietnamese Dressing
Vietnamese Pork Salad with Rice Noodles
Asian Scallops with Crispy Pork
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Need
- 1 Batch Chinese Puff Pastry or 6 sheets commercial puff pastry Recipe
-
The Filling
- 500 Grams pork mince
- 225 Grams tin water chestnuts, finely minced
- 1 brown onion finely diced
- 1 Teaspoon black pepper
- 4 Tablespoons oyster sauce
- 2 Tablespoons fish sauce
- 2 Tablespoons raw caster sugar BUY
- 1 Teaspoon sesame oil
- 1/2 Teaspoon baking soda
- 1 eggs
-
Egg Wash
- 1 eggs beaten
Do
- 1
Preheat oven to 180°C. Line 2 baking trays with greaseproof paper.
- 2
In a large mixing bowl, combine all of the filling ingredients until the mixture is a sticky solid mass.
- 3
Cut 6 rounds from each pastry sheet. Place one heaped tablespoon of mixture in the centre of half (18) of the pastry rounds.
- 4
Top with remaining pastry rounds, ensuring the edges line up.
- 5
Hold the puff in the palm of one hand. Use the thumb and fore finger of your other hand to pinch the pastry shut, going all the way around until all edges are sealed.
- 6
Divide the pastries between the trays and brush with egg wash.
- 7
Bake for 20 minutes or until golden brown.
- 8
Serve hot or cold.
