Take the frozen puff pastry out of the box to thaw at room temperature. This usually takes about 30-45 minutes.

Dice the char siu and shallot into small chunks (~⅓ inch) and set aside.

Heat up a pan on medium heat, and add neutral oil.

Once the oil is warm, add the diced shallots. Cook until softened but not overly browned, or about 2-3 minutes.

Add the water, light soy sauce, dark soy sauce, oyster sauce, hoisin, sugar, and chicken bouillon powder.

In a separate bowl, mix the cornstarch and room temp or cold water until the cornstarch is fully dissolved.

Make sure the sauce is at least simmering, then add the cornstarch slurry to thicken the sauce. Stir immediately to incorporate.

Once the sauce has thickened, add the diced char siu and sesame oil. Mix well.

Preheat your oven to 400F.

Once the puff pastry has thawed, unfold the sheets and roll them out (an extra half or 1 inch) to form a square.

Cut both sheets into 9 equal squares to get a total of 18 squares. Place the squares onto a baking sheet.

Place a scoop (about 1-2 tbsp) of char siu in the middle of each square. Fold over the squares to form triangles (or rectangles if you prefer). Make sure there’s at least 1-2 inches of space between each pastry.

Press the edges lightly to seal, and crimp the edges with a fork. With the fork, poke a few holes on the top of each pastry to allow steam to escape during baking.

Beat 1 egg with water, then brush all over the puff pastry. Sprinkle sesame seeds on top of each pastry.

Bake for 14-15 minutes or until golden. Enjoy!