Shanghai-Style Char Siu and Potato Puff Pastry Recipe

Ingredients:
1 box of puff pastry

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Approximately 100g of char siu (barbecued pork)

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Approximately 50g of potatoes

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1 egg

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Instructions:

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1. Finely dice the char siu. Boil the potatoes until cooked, peel, and cut into small cubes.

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2. Heat a pan over medium heat with a little oil. Stir-fry the char siu until fragrant. Remove the char siu, leaving the oil in the pan.

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3. Add the potato cubes to the pan and mash them with a spatula.

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4. Return the char siu to the pan. Add 1 teaspoon of light soy sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of curry powder. Mix well with a spatula, then remove and set aside.

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5. Remove the puff pastry from the refrigerator. While still cold, unfold it. Using a ruler, measure the length between two fold marks to create squares.

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6. Cut the puff pastry into squares using a knife.
7. Place the filling in one corner of the pastry sheet.

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8. Use a cotton swab to apply whole egg liquid around the edges of the pastry sheet.

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9. Fold the pastry diagonally to cover the filling, and press the edges firmly to seal.

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10. Brush a layer of whole egg liquid over the surface of the sealed pastry triangle.

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11. Poke a few holes on top of the pastry triangle to allow air to escape during baking, preventing the pastry from bursting open. Place the pastry into a preheated oven. Use the Bake function at 190°C (375°F). Bake for 10 minutes, then rotate the baking tray 180° and bake for another 10 minutes. During the last few minutes, it is advisable to turn on the oven light. If the surface has turned deep brown, remove the pastry immediately.

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