Spicy Gochujang Pork Puffs

Spicy Gochujang Pork Puffs
This deceptively simple snack uses only a handful of ingredients and takes only a few minutes to whip up. Tender, flaky puff pastry encases a savory-spicy pork filling that cooks in less than 30 minutes. Using frozen puff pastry saves loads of time and tastes like you made it from scratch.

2 sheets frozen puff pastry (1 package)
1 Tbsp vegetable oil
1 medium onion, finely chopped
4 Tbsp gochujang Korean pepper paste
2 eggs
1 lb ground pork
White and black sesame seeds
Sriracha, Sweet Chili Sauce or Yuzu Pao for dipping



Remove the frozen puff pastry dough from the freezer to thaw at room temperature about 40 minutes before prepping the other ingredients.


Heat the oil in a medium saucepan over low heat. Add the chopped onion and cook until soft, stirring occasionally, about 5 minutes. Stir in the gochujang and remove from the heat to cool.


Preheat the oven to 400 degrees F.


In a large bowl, mix the ground pork, the onion/gochujang mixture and 1 egg. Set aside.


Unfold the thawed puff pastry sheets. They should still be cold. Place them on a lightly floured work surface and roll out slightly to make a 10″ x 10″ squares. Cut each square lengthwise to make four 5″ x 10″ rectangles.


Spoon 1/4 of the pork mixture down the middle of each pastry strip. Beat the remaining egg with a tablespoon of water. Brush the beaten egg mixture onto the edges of the pastry strips that will overlap. Fold each side of the pastry around the pork filling to overlap, pressing gently to seal.


Place the sealed rolls on a baking sheet, seam side down, and pop them into the freezer for 15 minutes or so to firm them up slightly (makes them MUCH easier to cut). Remove the rolls from the freezer and cut each roll into 1- to 1 1/2-inch long pieces. Don’t worry if they seem a little lumpy or lopsided – the pastry will “puff” while they cook and any irregularities will disappear.


Arrange the cut pieces on baking sheets, seam side down. For a decorative touch, slash the top of each piece in a couple of places with a very sharp knife or razor blade. Brush the tops lightly with the remaining beaten egg and sprinkle with sesame seeds. Bake 25 – 30 minutes or until crisp and golden brown.


Serve piping hot with sriracha or your favorite hot sauce for dipping. Makes about 32 pieces.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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