Cha Siu Hand Pies
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
4-6
Prep Time
30 minutes
Cook Time
22 minutes
These flaky puff pastry pockets are filled with sweet-savory Chinese BBQ pork and onion, making them the ultimate finger food. Think dim sum meets comfort food—crispy, juicy, and totally freezable for future cravings.
Ingredients
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2 Puff Pastry Sheets
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1.5 cup Chinese BBQ Pork, rough chopped
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1 Red Onion, quartered
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¼ cup Lee Kum Kee Cha Siu Sauce
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Egg Wash (3 Egg Yolks + 2 tablespoons water)
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Directions
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Defrost dough per package instructions. Preheat oven to 425F
Mix egg wash ingredients and set aside.
Place meat, sauce and onions in food processor and pulse until roughly minced and combined.
Unfold dough and cut each sheet into 6 rectangles. Spoon about 2-3 T meat into one third of rectangle. Fold one end over and press with fork to crimp and seal. Set onto parchment paper and repeat until done.
Brush each pie with egg wash right before baking.
Bake 18-22 minutes until puffed and golden.
Recipe Note
Serve warm with hot sauce or fruit chutney! Uncooked pies can be frozen for 1-2 months. Bake from frozen for 20-24 minutes.