Hong Kong-Style Easy Pepper Buns

Name: Hong Kong-Style Easy Pepper Buns
Total time: 14400 s
Yield: 5 pieces
Ingredients: 10 1/2 oz ground pork (300 g); 5 1/3 oz cuttlefish paste (150 g); 3 1/2 oz green onions (100 g); 1 package (5 pieces) frozen puff pastry, thawed; 1 tablespoon black sesame seeds; 1 teaspoon white sesame seeds; 1 large egg; 1/2 teaspoon salt; 1 teaspoon sugar; 1/4 teaspoon five-spice powder; 2 teaspoons ground black pepper; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/3 oz grated ginger (10 g)

水晶廚房 @cook_21797724

香港

Hong Kong-Style Easy Pepper Buns

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Ingredients

4 hours

5 pieces

10 1/2 ozground pork (300 g)
5 1/3 ozcuttlefish paste (150 g)
3 1/2 ozgreen onions (100 g)
1 package (5 pieces)frozen puff pastry, thawed
1 tablespoonblack sesame seeds
1 teaspoonwhite sesame seeds
1large egg
Seasonings
1/2 teaspoonsalt
1 teaspoonsugar
1/4 teaspoonfive-spice powder
2 teaspoonsground black pepper
1 tablespoonsoy sauce
1 teaspoonsesame oil
1/3 ozgrated ginger (10 g)

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Steps

4 hours

1

Finely chop the green onions. In a bowl, mix the green onions with the ground pork, cuttlefish paste, and all the seasonings. Stir well and marinate for at least 3 hours.
2

Thaw the frozen puff pastry. Beat the egg. Mix the black and white sesame seeds together and set aside. Place the filling in the center of each pastry square and wrap to seal.
3

Brush the tops of the buns with the beaten egg, then sprinkle with the mixed sesame seeds. Place in an air fryer at 356°F (180°C) and cook for 15 minutes. Flip the buns and cook for another 12 minutes.
4

Monitor the air frying time, as temperatures may vary between appliances. The size of the buns and thickness of the filling can also affect cooking time, so adjust as needed.