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BBQ pork & shiitake pastries



  • Preheat oven to 180°C fan forced (200°C normal).
  • Soak the shiitakes in hot water for about 30 mins. Then drain well and slice, discarding the stalks.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the sliced mushrooms with the garlic and ginger until tender, regularly stirring.
  • Add the diced pork and spring onions. Briefly toss and then add the sweet vinegar, soy, Hoisin and 2 tbsp of the pork sauce (if available). Mix well and cook until thick and fragrant.
  • Beat the egg with the milk in a small bowl.
  • Cut 4 rounds in each pastry sheet and place 8 of them on 1-2 oiled baking trays. Then brush the egg wash around the pastry edges and spoon a dollop of the mixture (about 1 heaped tbsp) in the middle, leaving an edge. Place the remaining pastry rounds on top, crimp the edges and brush the tops with more egg wash.
  • Then cook the pastries in the oven for about 7-8 mins until golden and risen.




  • 6 large dried shiitake mushrooms
  • vegetable oil
  • 1 large garlic clove, finely chopped
  • a good knob of fresh ginger, finely chopped
  • 300 gm bought char siu (Asian BBQ) pork, diced
  • 2 spring (green) onions, finely sliced
  • 1½ tbsp Pun Chun sweet vinegar
  • 1 tbsp soy sauce
  • 3 heaped tbsp Hoisin sauce
  • 1 large egg
  • ¼ cup milk
  • 4 puff pastry sheets
  • olive oil spray


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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