The deep, sweet flavor of hoisin and oyster sauces blend beautifully with the fatty richness of puff pastry and pork sausage. You can make your own puff pastry to make these, or use store-bought if you're short on time.
Char Siu Style Sausage Puffs
Chef Hope Romeo
18-20
45 minutes
30 minutes
Chinese-American
Breakfast
For breakfast, brunch, or any time the mood strikes, these buttery, sweet-savory pastries use Chinese flavors with French technique to create a unique treat.
Ingredients
Prepared Puff Pastry (linked above, or 1 box store-bought)
1 ½ lbs bulk pork sausage
3 tsp five spice powder
- 3 tbsp oyster sauce
- 3 tbsp hoisin sauce
1 thumb-sized piece ginger, finely grated
All-purpose flour, for dusting
- 1 egg, beaten
1 ½ tbsp black and white sesame seeds
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Rolling Pin
Baking Sheet
Biscuit Cutter
Directions
Prepare puff pastry according to pastry recipe and instructions. Or, thaw a box of store-bought puff pastry.
Heat oven to 400°F and line two baking trays with parchment. Place the bulk sausage into a bowl. Add the five-spice, oyster sauce, hoisin and ginger. Mix until fully combined.
Lightly flour your work surface. Roll out the pastry to the thickness of a quarter, then use a 4” biscuit cutter to stamp out as many circles as you can.
Fold the scraps back on themselves, but don’t scrunch up the pastry, or you’ll lose the layers. Re-roll and stamp out a few more if you can – you should make 18-20.
Scoop the sausage mixture into balls (the size of cherry tomatoes) with a spoon and put in the middle of each pastry circle. Brush a little beaten egg over the pastry, then fold three sides in to partially cover the sausage and create a triangle shape, pinching the corners together.
Brush more egg over the top of the pastry and sprinkle with sesame seeds. Arrange on the trays and bake for 25 mins until golden brown. Cool on the trays, or serve warm. They will keep in the fridge for up to 2 days.