Roast Pork Pastry Puffs by Ching He Huang
Lee Kum Kee

Roast Pork Pastry Puffs by Ching He Huang

Serves 6
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I love Cantonese style Roast Pork Pastry Puffs, they are so delicious and found in dim Sum restaurants. I love the flaky pastry and the savoury sweet juicy pork inside. I think these make the perfect accompaniment to Afternoon Tea or a picnic. They are really easy to make, I like using shop bought puff pastry. Plus, the pork filling is super easy to make using Lee Kum Kee’s Char Siu Sauce and I like to serve it dipped in Lee Kum Kee’s Chiu Chow Chilli Oil for the perfect twist to a classic.


500g Whole pork fillet
225g Ready-made rolled puff pastry
1 Egg, beaten
1 tsp  White sesame seeds
2 Tbsp  Chives, finely chopped


3 Garlic cloves, peeled and finely chopped
1 Tbsp  Freshly grated ginger
1 Tbsp  Shaoxing rice wine or dry sherry


1 Combine all the ingredients for the marinade in a dish. Add the pork, cover and leave in the fridge to marinate for an hour.
2 Preheat the oven to 180 degrees, remove the pork from the marinade and put the marinade to one side. Place the pork in a roasting tin and roast for 20 minutes, then turn it over and roast for a further 20 minutes until well done. Once cooked, remove the pork from the oven and let it rest for 10 minutes. Once cooled to the touch, slice and dice the pork to 0.5cm cubes.
3 Cut each pastry sheet into 12 triangles, measuring 5cm for each side of the triangle. Place a teaspoon of the pork filling in the middle, then place another piece on top. Press the edges down to seal and fold up to give slightly rounded edges. Brush egg wash over the top, place on a roasting tray lined with greaseproof paper and sprinkle sesame seeds over the top of the parcel.
4 Cook in the oven for 20 minutes at 180 degrees until the pastry is golden.
5 Dip or Drizzle over Lee Kum Kee Chiu Chow Chilli Oil for a spicy kick and eat immediately.
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