Home » Recipes Index » char siu puff pastry (char siu sou)
char siu pastry puffs

char siu puff pastry (char siu sou)

char siu pastry puffs

Char Siu Puff Pastry (Char Siu Sou)

Store-bought flaky puff pastry and char siu (Chinese BBQ Pork) makes this iconic Cantonese bakery item easy to recreate home!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Chinese
Servings 18 pastries


  • 3/4 lb char siu (Chinese BBQ pork, store-bought or homemade)
  • 2 sheets frozen puff pastry (store-bought)
  • sesame seeds


Egg wash:

  • 1 egg for brushing the pastry
  • 1 tsp water


Prepare the ingredients

  • Take the frozen puff pastry out of the box to thaw at room temperature. This usually takes about 30-45 minutes.
    2 sheets frozen puff pastry
  • Dice the char siu and shallot into small chunks (~1/3 inch) and set aside.
    3/4 lb char siu, 1 large shallot

Make the BBQ pork sauce

  • Heat up a pan on medium heat, and add neutral oil.
    2 tbsp neutral oil
  • Once the oil is warm, add the diced shallots. Cook until softened but not overly browned, or about 2-3 minutes.
  • Add the water, light soy sauce, dark soy sauce, oyster sauce, hoisin, sugar, and chicken bouillon powder.
    2/3 cup water, 1/2 tbsp light soy sauce, 1 tsp dark soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp hoisin, 2 tbsp sugar, 1/2 tsp chicken bouillon powder
  • In a separate bowl, mix the cornstarch and room temp or cold water until the cornstarch is fully dissolved.
    2 tbsp cornstarch, 2 tbsp water
  • Make sure the sauce is at least simmering, then add the cornstarch slurry to thicken the sauce. Stir immediately to incorporate.
  • Once the sauce has thickened, add the diced char siu and sesame oil. Mix well.
    1/4 tsp sesame oil

Assemble and bake the pastries

  • Preheat your oven to 400F.
  • Once the puff pastry has thawed, unfold the sheets and roll them out (an extra half or 1 inch) to form a square.
  • Cut both sheets into 9 equal squares to get a total of 18 squares. Place the squares onto a baking sheet.
  • Place a scoop (about 1-2 tbsp) of char siu in the middle of each square. Fold over the squares to form triangles (or rectangles if you prefer). Make sure there’s at least 1-2 inches of space between each pastry.
  • Press the edges lightly to seal, and crimp the edges with a fork. With the fork, poke a few holes on the top of each pastry to allow steam to escape during baking.
  • Beat 1 egg with water, then brush all over the puff pastry. Sprinkle sesame seeds on top of each pastry.
    1 egg, 1 tsp water, sesame seeds
  • Bake for 14-15 minutes or until golden. Enjoy!
Keyword char siu pastry, char siu sou, chinese bbq pork
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating