- Serves: 6
- Cook Time:
- Prep Time: 25 minutes plus overnight marinating
- Effort: easy
For the pork marinade
- 3 cloves garlic
- 2 tbsp finely grated root ginger
- 4 tbsp light soy sauce
- 2 tbsp shaoxing wine or dry sherry
- 2 tbsp yellow bean sauce
- 1 tbsp groundnut oil
- 2 tbsp clear honey
- 500 g pork fillets
For the pastry puffs
- 225 g ready-made rolled puff pastry
- 1 egg, beaten
- 1 tbsp sesame seeds
1. For the pork marinade: combine all the marinade ingredients with the pork in a non-reactive dish. Add salt and pepper, to taste. Cover with cling film and leave in the fridge for at least a few hours, preferably overnight.
2. Preheat the oven to 180C/Gas 4. Remove the pork from the marinade and put it in a roasting tin. Set the marinade aside. Cook the pork for 40 minutes, turning the meat over half-way through the cooking time. Baste the meat a few times during roasting (that is, spoon the meat juices back over the pork to keep it moist).
3. Remove the pork from the oven and leave in a warm place to rest. Leave the oven on.
4. For the pastry puffs: cut 250g of the pork into dice (you can retain the remaining 250g for use in another recipe).
5. Heat half of the reserved marinade in pan, add the diced pork and stir to coat (the remaining marinade can be added to the reserved pork for use in another recipe).
6. Meanwhile, cut the rolled puff pastry sheet into triangles, measuring 5cm from top to base. Put about 1 teaspoon of pork in the centre of half of the triangles and then put another triangle on top to enclose. Press the edges of each triangle parcel together and fold up slightly to give rounded edges.
7. Brush the beaten egg over the top of each parcel and place on a roasting tray lined with greaseproof paper. Sprinkle with sesame seeds.
8. Cook the pastry puffs in the oven for 15-20 minutes, or until the pastry is golden-brown. Serve at once.
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