- ½ lb. ground pork
- 1 package Pepperidge Farm Puff Pastry Sheets (there’s 2 inside)
- 2 Tbsp diced onion
- 2 Tbsp chopped shallots (a big one should be fine)
- ¼ tsp tapioca starch or corn starch
- 1 tsp sugar
- ½ tsp salt
- ¼ tsp pepper (or a pinch will do)
- 1 tsp oyster sauce (optional)
- 1 egg yolk
- ½ tsp soy sauce
If your pastry sheets are frozen you should let them thaw out about 20-30 minutes before you need to use them. Mix the pork, onion, shallots, sugar, salt, pepper, tapioca starch, and oyster sauce together.
When your pastry sheets are thawed out enough to work with, cut them into 3 equal pieces. Then unfold and cut into another 3 equal pieces (see pic).
Prepare a baking sheet or pan with non stick foil or you may lightly butter it. Preheat oven to 375 degrees.
Take your square piece of pastry and scoop a teaspoonful of pork into it and fold into a triangle (see pic). Be sure not to overstuff your pastry because then very lightly pinch the sides together.
Take the straight side opposite to your knife’s blade and press down. Then take a fork and press the sides (see pic). Place on baking sheet.
When finished assembling pastry, bake on the middle rack on 375 degrees for the first 10 minutes. In the mean time, lightly whisk egg yolk and soy sauce together to make the egg wash. After the initial 10 minutes, lower the temperature to 350 degrees. Bake for another 15 minutes, then carefully pull out oven rack and apply egg wash to your pastry and continue baking for the remaining 5 minutes. Keep an eye on your pastry because oven temperature may vary.
Let them cool for about 5 minutes before plating or eating them. Enjoy!