CHAR SIEW PILLOW PUFFS

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INGREDIENTS:

Makes 12 puffs

Skin:

    90g all-purpose flour

    1/2 tsp baking powder

    1 tbsp custard powder

    25g icing sugar

    45g butter

    1 egg, lightly beaten

Filling:

    85g char siew (barbecued pork or chicken), diced

    1 shallot, sliced

    1/2 tbsp all-purpose flour

    30ml water

    1 tbsp oil

Seasoning:

    1/4 tsp dark soy sauce

    1 tsp oyster sauce  

    1/4 tsp sesame oil

    1 tsp castor sugar  

Egg wash:

    1 egg + pinch of salt

(1)

(2)
 

(3)
 

METHOD:

1. To prepare char siew filling: Add flour and all seasoning into water and stir well. Heat oil in a pan. Fry shallot till fragrant. Slowly pour in the flour mixture prepared just now and cook till sauce thickens. Add in char siew to sauce. Stir char siew in sauce to coat well.

2. Sift all-purpose flour, baking powder, custard powder and icing sugar into a mixing bowl. Rub butter and flours until they resemble coarse breadcrumbs. Stir egg into the flour mixture to make a pliable dough.

3. Wrap dough in a 20x30 cm plastic bag and chill in the fridge for at least 30 minutes.

4. Remove pastry from fridge. Leave the pastry in the plastic bag (to ease the rolling) and roll it out to obtain a 20x30 cm rectangle. Cut edges of plastic bag with a pair of scissors to disclose the pastry. Divide pastry equally into 12 portions.

5. Put some fillings on each pastry. Fold the pastry so that all fillings are enclosed. Seal edges with a fork.

6. Brush the pastries with egg wash. Bake in a preheated oven at 180-190 degC for 20 minutes until golden brown.

7. Serve while they are still hot.

NOTES:

1. Because of their small sizes, these puffs are suitable for serving as finger food in parties.

2. If you wish, use sardine in tomato sauce instead of char siew as filling.