1 clove garlic, grated
1 tbsp ginger, grated
1 shallots, diced
1 tbsp extra virgin olive oil
½ fresh chilli, diced
1 tsp sesame seeds
¼ tsp sesame oil
¼ cup coriander, chopped
1 cup barbecued roast pork, cut into ½” pieces
½ tsp dark soy sauce
2 tsp cornstarch
3 tbsp water
270g cake flour
110g unsalted butter, melted
Sesame seeds, for garnish
In a hot nonstick frypan cook shallots until tender and translucent, about 5 minutes and stir in garlic and ginger. Add roast pork and olive oil and stir fry for 3 minutes. Add sesame, sesame oil, coriander, dark soy sauce, cornstarch, and water.
Simmer on low heat, until the sauce is thickened. Remove from heat and cool in the refrigerator for at least one hour.
Mix together all of the ingredients for the dough until well combined. Cover the dough with plastic wrap and let it rest in the refrigerator for 15 minutes. Divide evenly into 4 pieces, roll into balls. Preheat the oven to 190°C. Line a baking tray with baking paper.
Using a rolling pin, flatten the dough into a circle. Roll it up by hand, tightly, turn 90 degrees, and flatten it again with a rolling pin.
Place a tablespoon of the pork filling in the center. Fold both sides toward the centre. Lay the pastry seam side down on the prepared baking sheet, spacing about two inches apart. Repeat with the rest of the dough. Dip into small bowl of sesame seeds or simply sprinkle them on top.
Bake for 20 minutes, or until they turn golden brown. Serve warm.