Char Siu Puffs By Ping Coombes
Lee Kum Kee

Char Siu Puffs By Ping Coombes

Serves 3-4
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These Char Siu Puffs from Ping Coombes are the perfect snack to make with that leftover Char Siu sauce. Why not give them a try!

"I love these sticky, crumbly puffs filled with sweet sticky char siu. I have to order them whenever I am at a dim sum restaurant! I decided to give it a go when I made char siu recently. These were triumphant with my family and neighbours. Alexa, my eldest had 4 in one go and she doesn’t even like them when I order them at the restaurant! This recipe is quite easy to do once you have made the char siu. For Char Siu try my Chinatown Red recipe" - Ping Coombes


1 ready rolled puff pastry, 320g
130g of the marinade leftover from making char siu
20g garlic
20g ginger
½ tsp five spice powder
20g brown sugar
30g shaoxing wine
¼ tsp red food colouring (optional)
180g char siu, diced
1 tsp cornflour + 1 tsp water
1 egg, beaten
Mixture of black and white sesame seeds
Golden syrup or honey to glaze


1 If you are making my Red Chinatown Char Siu recipe, retain the marinade to make this puff.
2 If you don’t have any of the marinade, make it according to the recipe above. Use 130g of the mixture.
3 Heat the marinade in a small saucepan over medium heat. Bring to boil and add the diced char siu. Mix well with the sauce. Mix cornflour with a little water to form a slurry. Pour onto the char siu mixture. Make sure the mixture is boiling. It will thicken the mix. Working quickly, mix well
4 Transfer the mixture to a plate and cool.
5 Take the puff pastry out of the fridge half an hour before you want to wrap. Use a little flour and dust your worktop. Unroll the pastry. Fold pastry into half vertically and cut into two sheets. Fold each of those sheets into half and cut. You should have 4 equal sheets.
6 Fold one sheet into 3 squares and cut. Repeat with the other three sheets. In total you should have 12 squares.
7 Place one sheet in front of you in a diamond shape. Spoon a dollop of mixture of char siu onto the middle of the pastry.
8 Brush the edges with beaten egg. Seal with fingers. Press along the edges to extract any air bubbles. Using a fork double seal the edges.
9 TIP: You can freeze them at this point.
10 Place the puffs on a lined baking sheet. Egg wash the puffs and sprinkle on sesame seeds.
11 Bake on 180C for 15 - 20 minutes or until golden brown.
12 Once they are out of the oven, glaze with golden syrup or honey.


1 This can be made in advance and then reheat in the oven later at 150C for 5 - 8 minutes.
2 By using a squeezy bottle of golden syrup you can just squeeze the syrup directly onto the puff and brush with pastry brush!
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