Step 1

Heat 1 tsp of avocado oil in a frying pan over medium heat.

Step 2

Add in the shallot, and sauté for 1-2 minutes, until lightly softened.

Step 3

Next, add in the diced char siu and stir for another 1-2 minutes.

Step 4

Add in the soy sauce, sugar, black pepper, tapioca starch dissolved in 1 Tbsp of cold water. Give it a stir.

Step 5

Bring the mixture up to a simmer, and then drizzle in 1 tsp of sesame oil.

Step 6

Remove from heat and let cool.

Step 7

In a bowl, combine the all-purpose flour and cold salted butter. Use a fork to cut the butter into the flour.

Step 8

Add in the avocado oil and water.

Step 9

Mix until the dough comes together.

Step 10

Add 1 tsp of all-purpose flour and knead until the dough becomes smooth.

Step 11

Cover with a damp cloth and let it rest for about 20 minutes.

Step 12

In a small bowl, combine the cake/pastry flour together with the oil.

Step 13

Stir with a spoon until it becomes a smooth paste. Set aside.

Step 14

Divide the water dough into 10 equal portions.

Step 15

Roll out the dough into a flat square.

Step 16

Spread 1 Tbsp of oil paste in the centre of the dough (be careful not to get to close to the edge).

Step 17

Fold over dough in half and press down to seal the seams.

Step 18

Gently press down the dough and flatten.

Step 19

With a rolling pin, roll the dough out into a slender rectangle.

Step 20

Coil the dough up (like making a jelly roll) and turn it 90 degrees. Flatten and repeat.

Step 21

Roll out the dough again, coil it up and turn it 90 degrees another 2 more times. (This produces the flaky layers).

Step 22

Once the dough is rolled out to a long rectangle, add 1.5 tsp of (about 18g) of char siu filling to the centre.

Step 23

Fold up the dough to cover the filling and seal/crimp the edges with a fork.

Step 24

Place the pastry onto a parchment-lined baking sheet.

Step 25

Repeat with the remainder.

Step 26

Preheat oven to 400°F/204°C.

Step 27

Brush the tops of the pastries with lightly beaten egg (egg wash).

Step 28

Sprinkle with sesame seeds (optional).

Step 29

Bake at 400°F/204°C for 5 minutes, and then reduce to 350°F/177°C for another 20-25 minutes, until puffy and golden brown.

Step 30

Serve warm.