Curry char siu pastry fillet

1. Chop the char siu into small pieces, boil the potatoes in water until cooked, peel them, and cut them into pieces;

2. Place a small amount of oil on the stove, turn on medium heat, stir fry the char siu until fragrant, serve the char siu, and leave oil at the bottom of the pot;

3. Pour in potatoes and use a shovel to mash the mashed potatoes;

4. Pour in the char siu, add 1 teaspoon of soy sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of curry powder. Use a spatula to stir well and set aside for later use.

5. Take out the puff pastry from the refrigerator, open it while it's frozen, and use a ruler to mark the length between the two fold marks, which means square;

6. Cut the puff pastry into squares with a knife;

7. Place filling in one corner of the puff pastry;

8. Use a cotton swab to apply whole egg mixture around the puff pastry;

9. Cover diagonally and pinch tightly with your hand;

10. Coat the surface of the kneaded pastry with whole egg mixture;

11. Make a few more holes on top of the corners so that when baking, the air inside expands and there are holes for exhaust, preventing laughter (opening). Place it in a preheated oven and use the Bake function. Use the Bake function at 190 ° C (375 ° F), bake for 10 minutes first, then turn the baking tray 180 ° C, and bake for about 10 minutes. For the next few minutes, it is best to open the box. If the surface is already dark, it should be taken out immediately.