Sticky Chinese Pork Puffs


Sticky Chinese
Pork Puffs

recipe by
claire wood // carÈme pastry

A sticky, scrumptious Char Siu BBQ pork filling is wrapped up in flaky, buttery puff pastry goodness to create this simple, Asian-inspired canape that packs huge amounts of umami flavour. Guaranteed to become a firm family favourite, adults and kids alike will be begging you for more!

>> Sticky Chinese Pork Puffs by Claire Wood of CARÈME PASTRY

16 Serves


50 Minutes + Chilling Time


  • 2 (375g packets) Carême All Butter Puff Pastry, defrosted
  • 1 egg, lightly whisked
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds.

For the barbeque pork filling

  • 2 teaspoons vegetable oil
  • 1/2 small brown onion, finely diced
  • 1 clove garlic
  • 400g Chinese barbecue pork, finely diced
  • 1/3 cup Char Siu sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornflour, mixed with 1 tablespoon water.

Serving instructions

  • Serve with Hoisin or BBQ sauce if you like, but they’re amazing on their own!


Preheat oven to 200°C (220°C fan-forced). Line a baking tray with baking paper.

For the filling:

In a medium saucepan, heat the oil over medium heat, then add the onion and garlic, stirring occasionally for 3-4 minutes, or until the onion is tender.

Add the pork, Char Siu sauce, soy sauce and sesame oil, stirring to combine. Simmer for 3-4 minutes, then add the cornflour mixture, stirring until the mixture thickens.

Once thickened, remove the mixture from the heat, then spread it out on a tray and place into the freezer to chill for 20 minutes.

To complete the dish:

Unroll the pastry, place it onto a lightly dusted work surface, then dust with flour and roll it out to a thickness of approximately 2mm.

Using an 11cm round cutter, cut 16 rounds (8 from each sheet). Place 1 tablespoon of the chilled filling in the centre of each round. 

Brush the edge of the pastry with the whisked egg, then fold the pastry over the filling to enclose, pressing the edges to seal. Using a fork, crimp the edges.

Place the puffs onto the lined baked tray 4cm apart, then brush the tops with whisked egg and sprinkle sesame seeds over the tops.

Bake in the oven for 15 minutes, or until the puffs have risen and the tops are golden.

Claire Wood

Carème Pastry

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