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BBQ pork pastries


  • Soak the shiitakes in warm-hot water for about 30 mins. Then drain well, discard the stalks and dice. 
  • Heat a little oil in a wok (or large non-stick pan) and gently sauté the ginger and garlic until softened, regularly stirring. 
  • Add the spring onions and pork. Briefly toss and then add the sweet vinegar, soy and Hoisin. Toss well and cook for a couple of minutes until thick. Taste for seasoning and set aside to cool. 
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Beat together the milk and egg. 
  • Cut each pastry sheet into 4 and paint the edges with the egg wash. Then mound a heaped teaspoon of the pork mixture on one quarter and fold the pastry over in triangles. Crimp the edges with a fork and place on 1-2 lightly oiled baking trays. Repeat the process. 
  • Brush the pastry tops with egg wash, sprinkle with sesame seeds and cook in the oven for about 10 mins until golden brown.
  • nb. Any size pastries can be made.


  • 6 large dried shiitake mushrooms
  • vegetable oil
  • a good knob of ginger, diced
  • 1 large garlic clove, crushed
  • 2 spring (green) onions, finely sliced
  • 300 gm bought, sliced Char Siu pork (Asian pork)
  • 1½ tbsp Pun Chun sweet vinegar
  • 1 tbsp soy sauce
  • 3½ tbsp Hoisin sauce
  • ¼ cup milk
  • 1 egg
  • 2 puff pastry sheets
  • cooking oil spray
  • sesame seeds

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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