Char Siu Pastry Parcels (Hong Kong Barbecue Pork Puffs)
Crisp, flaky puff pastry parcels filled with sticky char siu pork, a home version of a Hong Kong bakery treat.
Made with Char siu marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £1.04 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Use your ready made char siu marinade (see the base recipe). Heat the oil in a frying pan over a medium high heat, brown the pork for 5 minutes, then add the onion and cook for 3 minutes.
8 min - 2
Pour in the marinade and 100 ml water. Simmer for 10 minutes until the pork is tender and the sauce is thick. Mix the cornflour with 2 tbsp cold water, stir it in and bubble for 1 minute.
11 min - 3
Tip the filling onto a plate and cool completely, about 30 minutes. Warm filling will melt the pastry and make it soggy.
- 4
Heat the oven to 200°C (180°C fan). Unroll the pastry, cut it into 8 equal rectangles and put 2 tbsp of filling on one half of each. Brush the edges with oat milk, fold over and press the edges closed with a fork.
- 5
Place on a lined tray, brush the tops with oat milk, scatter with sesame seeds and cut two small slits in each parcel.
- 6
Bake for 22 to 25 minutes until deep golden. Cool for 10 minutes before eating because the filling is very hot.
23 min
Tips
- Chill the filling fully before you assemble. A cold filling keeps the pastry layers crisp and stops leaks.
- Check the pastry packet. Many ready rolled puff pastries are dairy free but all butter ones are not.
- Press the fork edges firmly. If a seam opens in the oven the sticky filling will leak and catch on the tray.
Storing and freezing
Keeps up to 2 days in the fridge in a sealed box. Reheat on a tray at 180C for 10 minutes until steaming hot in the middle, or freeze unbaked parcels for up to 2 months and bake from frozen for 30 minutes.
Questions
Can I use chicken instead of pork?
Yes. Dice chicken thighs the same size and simmer them for 8 minutes in the marinade until cooked through. Thigh stays juicier than breast in a filling like this.
Are these gluten free?
No, puff pastry is made with wheat flour. Gluten free puff pastry exists, but it is fragile, so roll it gently and chill it before filling.
Can I make them ahead?
Yes. Assemble the parcels, chill them for up to 24 hours covered, then brush with oat milk and bake. The filling can be made 2 days ahead and kept in the fridge.
More made with char siu marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.