香脆叉烧酥

I sinmply love the way i roll them, especially with the small triangle overlapping on top. I baked some char siew today and since we won't be cooking dinner tonite, i decided to use some of the char siew to make a fillings for 叉烧酥.
Fillings aren't difficult to prepare, simply dice the char siew, fry with shallots, add sauce, sugar corriander power and some roasted sesame seeds, off heat when mixture dry. Oh ya, these are the same fillings for char siew buns.

Ingredients;
1 portion shortcrust pastry
1 portion char siew fillings
Egg wash
Some roasted sesame seeds

Method;
-Roll out shortcrust pastry, cut into triangle shape.
-Brush some butter over, place fillings at the broad end and roll up.
-Glaze with egg wash, sprinkle roasted sesame seeds over.
-Bake at 200 degree celcius for 15mins.
-Enjoy!

Pipping hot from the oven

Close up of the 叉烧酥