zoom Dhruv Baker's Spiced pork pastry puffs

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    Dhruv Baker's Spiced pork pastry puffs

    • Preparation time: 15 minutes + overnight marinating
    • Cooking time: 1hour 25 minutes + cooling
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 24


    For the marinade:

    6 tbsp Cooks’ Ingredients Light Soya Sauce
    4 tbsp Cooks’ Ingredients Dark Soya Sauce
    6 tbsp clear honey
    3 ½ tbsp golden caster sugar
    1 ½ tsp five spice powder
    100ml Cooks’ Ingredients Shaoxing Rice Wine
    3 tbsp Cooks’ Ingredients Hoisin sauce
    5cm piece ginger, grated
    3 cloves garlic, finely chopped
    About 500g essential Waitrose British Pork Belly


    For the pastry puffs:

    1½ packs (3 x 250g) frozen Waitrose Cooks' Ingredients All Butter Puff Pastry Blocks, defrosted
    1 egg, beaten, for sealing the pastry
    2 egg yolks, beaten, for glazing
    3 tsp sesame seeds


    1. Mix all the marinade ingredients together in a saucepan and heat gently until the sugar has dissolved.

    2. Meanwhile, remove the skin from the pork, leaving behind as much fat as possible. Score the fat in a criss-cross pattern then place in a dish with the marinade, making sure it’s well covered. Cover and leave in the fridge overnight.

    3. Preheat the oven to 220ºC, gas mark 8. Place the pork on a rack in a baking tray filled with 2-3cm water, reserving any marinade, and place in the oven for 20 minutes. 

    4. Turn the meat over, baste with more of the marinade and reduce the heat to 180ºC, gas mark 4. Cook the meat for another 40 minutes.  Pour any remaining marinade into a pan and simmer until it has reduced to a thick sticky paste.

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    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.

    Dhruv’s tips

    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.


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