Dhruv Baker’s char siu puffs
- December 2010
- Makes 30
- Takes 45 minutes to make, 1 hour 30 minutes to cook, plus cooling and overnight marinating
These barbecued pork pastries, also known as char siu puffs, are great for popping in the freezer and then baking when you fancy a snack.
- 9.5g (3.8g saturated)
- 8g (2.1g sugars)
Shred any leftover pork mixture, then mix with unused marinade. Warm through and serve with noodles and stir-fried greens.
To freeze: make up to the end of step 7, then open-freeze until solid. Transfer to a lined container and keep for up to 1 month. To serve, follow steps 8 and 9, adding 8-10 minutes more to the cooking time.
Try an off-dry white, such as medium German Riesling or Vouvray demi-sec from France.
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