Sticky Chinese Pork Puffs | The Barossa Mag

Ingredients

• 2 (375g packets) Carême All Butter Puff Pastry, defrosted
• 1 egg, lightly whisked
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds.
• 2 teaspoons vegetable oil
• 1/2 small brown onion, finely diced
• 1 clove garlic
• 400g Chinese barbecue pork, finely diced
• 1/3 cup Char Siu sauce
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornflour, mixed with 1 tablespoon water.