Roast pork pastry puffs

By Hope Malau
26 February 2015

Try these pork-filled pastries for dinner – and be sure to make a few extra for lunch boxes tomorrow!

Makes 6 Preparation: 15 min Cooking: 45 min


  • 3 cloves garlic, finely chopped
  • 2 cm piece of fresh ginger
  • 60 ml (4 T) soy sauce
  • 30 ml (2 T) rice wine vinegar
  • 30 ml (2 T) sugar
  • 15 ml (1 T) olive oil
  • 15 ml (1 T) honey


  • 250 g pork fillet
  • 400 g puff pastry
  • 1 egg, beaten
  • 30 ml (2 T) sesame seeds

Preheat the oven to 180°C.

1. Marinade Combine all the ingredients for the marinade in a dish. Pork Add the pork, cover with clingfilm and leave in the fridge to marinate for 30 minutes or overnight.

2. Remove the pork from the marinade and set the marinade aside. Place the pork in a roasting pan and roast for 20 minutes, basting a few times as the meat cooks. Slice the pork into cubes and set aside.

3. Heat the reserved marinade in a pan, add the pork and stir to coat the meat.

4. On a lightly floured surface, cut the pastry into 6 squares then half each square diagonally, making triangles. Put a teaspoon of the pork filling in the centre of each triangle. Brush the edges of the pastry with the eggwash and seal.

5. Brush eggwash over the top of the pies, sprinkle with sesame seeds and bake for 20 minutes or until golden brown.

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