Chinese BBQ Pork Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g unsalted butter, cold and cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp rice vinegar (or white vinegar)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">450g Chinese BBQ pork (char siu), finely diced</li><li class="ingredients-single-item">2 tbsp hoisin sauce</li><li class="ingredients-single-item">1 tbsp oyster sauce</li><li class="ingredients-single-item">2 tsp Chinese five-spice powder</li><li class="ingredients-single-item">2 tbsp brown sugar</li><li class="ingredients-single-item">2 spring onions, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp sesame oil</li><li class="ingredients-single-item">1 tbsp vegetable oil</li><li class="ingredients-single-item">1 tbsp cornstarch mixed with 2 tbsp water</li><li class="ingredients-single-item">For the egg wash:</li><li class="ingredients-single-item">1 egg, beaten</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional, for topping)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional, for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round pastry cutter (or bowl as template)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, combine flour, salt, and sugar in a large bowl or food processor. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pieces are crucial as they'll create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and vinegar together (the vinegar helps inhibit gluten formation for a more tender crust). Gradually add this liquid to the flour mixture, stirring with a fork until the dough just comes together. You may not need all the liquid – the dough should be shaggy but hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without overworking. Wrap in plastic and refrigerate for at least 1 hour. Cold dough is essential for maintaining those butter pockets that create flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Heat vegetable oil in a saucepan over medium heat. Add garlic and cook for 30 seconds until fragrant. Add the diced char siu pork, hoisin sauce, oyster sauce, five-spice powder, and brown sugar. Stir to combine and cook for 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the cornstarch slurry to the pork mixture and cook for another 1-2 minutes until the sauce thickens and coats the meat. The cornstarch creates a thickened sauce that won't leak out during baking. Remove from heat, stir in sesame oil and spring onions, then transfer to a bowl to cool completely. Hot filling would melt the butter in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to become slightly pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the pastry to about 3mm thickness. Use a 10cm round cutter (or bowl) to cut circles from the dough. Re-roll scraps as needed, but try to handle the dough minimally to keep it cold and prevent overworking the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 1½ tablespoons of the cooled filling in the center of each dough circle, being careful not to overfill. Brush the edges with egg wash, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork or use your fingers to create a decorative edge.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer the assembled hand pies to the prepared baking sheets, leaving 3cm between each. Cut a small vent in the top of each pie to allow steam to escape during baking. This prevents the pastry from becoming soggy inside.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the pies with egg wash for a golden finish, and sprinkle with sesame seeds if using. Bake for 22-25 minutes, rotating the pans halfway through, until the pastry is deeply golden and flaky. You're looking for a rich amber color that indicates the butter has caramelized properly.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief resting time allows the filling to set slightly and prevents it from spilling when moved. These hand pies can be enjoyed warm or at room temperature and will keep in an airtight container for up to 3 days, or frozen for up to 3 months.</li></ol>