How to make curry barbecued pork crispy corners

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make curry barbecued pork crispy dumplings.

1.12 Chop the barbecued pork into small pieces, boil the potatoes until cooked, peel them and cut them into pieces;

2.21 Put a little oil in the pot on the stove, turn on medium heat, sauté the barbecued pork until fragrant, remove the barbecued pork, and leave the oil at the bottom of the pot;

3. Pour in the potatoes and mash them with a spatula;

4. Pour in the barbecued pork, add 1 teaspoon of light soy sauce, 1/2 teaspoon of sugar, and 1/2 teaspoon of curry powder, stir evenly with a spatula, and set aside.

5.1 Use a knife to cut the puff pastry into squares;

6.2 Take out the puff pastry from the refrigerator, open it while it is still frozen, and use a ruler to mark the length between the two fold marks at the fold mark, which means a square;

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

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

9. Cover diagonally and pinch the opening tightly with your hands;

10. Coat the surface of the pinched crisps with egg liquid;

11. Poke a few holes on the corners so that the air inside can expand during baking and there are holes to vent gas, so the cake won’t open. Put it in a preheated oven and use the Bake function at 190°C (375°F). Bake for 10 minutes, then turn the baking tray 180° and bake for about 10 minutes. It is best to turn on the light in the last few minutes. If the surface has become dark, take it out immediately.

The curry barbecued pork crispy dumplings that I introduce today are delicious and you can’t miss them. Go and try making them now to satisfy your taste buds.