5. To finish the meat, cook under a hot grill for 3-5 minutes on each side. Once cooled, cut into 2.5cm slices and chop each slice into small pieces. Stir 2-4 tbsp of the reduced marinade through the chopped pork. Chill in the fridge until needed.
6. When you’re ready to assemble the pastry puffs, preheat the oven to 200ºC, gas mark 6. Roll out the pastry until it’s about 5mm thick and then cut into 6cm x 6cm squares. Place a heaped tsp of the filling into the centre of the square and then fold one corner of the square over to the opposite corner so that it forms a triangle. Brush the inside edges of the pastry and then seal all the way round with a fork. Avoid adding too much sauce, or it will leak out of the edges.
7. Brush with the beaten egg yolks and top with a generous sprinkling of sesame seeds. Place in the oven and cook the pork puffs for 20-25 minutes, until golden. Serve garnished with coriander leaves and chopped chilli, and a dipping sauce of dark soya sauce and rice vinegar with chopped green chilli, if you like.
Allow the cooked pork filling to chill thoroughly before using in the pastry to prevent the pastry 'melting'. It will also be firmer and hold together better.
These will freeze really well. Prepare to the end of step 6, then freeze for up to a month. When ready to cook, brush with the egg yolk and top with the sesame seeds, and bake from frozen, at 200ºC, gas mark 6, for 30-35 minutes.