- 1 package Puff Pastry Sheets, thawed
- 300 g minced pork
- 1 onion, finely chopped
- 1 tablespoon fish sauce
- 3 tablespoon rice wine
- 1/2 teaspoon five spice powder
- 1/4 cup water
- 2 tablespoon cornflour
- 1/2 cup sesame seeds
- 2 egg yolk
- 1/2 cup spring onion, finely chopped
Prepare Filling: Mix pork, onion, spring onion, five-spice powder, fish sauce, rice wine, corn flour, and water in a bowl until well combined.
Assembly: Cut pastry sheets into 3-inch squares. Place 2 tablespoons of the pork mixture in the center of each square. Fold into triangles, brush with egg yolk, and sprinkle with sesame seeds.
Baking: Preheat the oven to 200 degrees. Bake for 20 minutes or until the pastry turns golden and crispy.
- Pork Mince: For the filling, pork mince with a bit of fat tastes better as it doesn’t dry out. I discovered that the pork mince for making dumplings at the Chinese grocery store is a good fit. It has a lean-to-fat ratio of 7 to 3.
- Puff Pastry Sheets: I purchased the frozen pre-made version from the supermarket. Be sure to thaw it completely before wrapping. Also, you don’t have to make the triangle shape; you can choose any shape you like.
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- Fish Sauce: Fish sauce contributes a seafood-like flavor and saltiness to the fillings. If you don’t have it, you can substitute it with salt instead.
- Five Spice Powder: Chinese five-spice is an aromatic blend containing cinnamon, clove, fennel seed, star anise, and Sichuan peppercorn. Its fragrance is potent, so a small amount can have a significant impact.
Calories: 1392kcal | Carbohydrates: 90g | Protein: 36g | Fat: 99g | Saturated Fat: 27g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 51g | Cholesterol: 202mg | Sodium: 948mg | Potassium: 644mg | Fiber: 7g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 7mg | Calcium: 319mg | Iron: 10mg