This is my version of the popular Chinese scallion pancake, the modern and simplified way. Instead of the traditional flour dough, these Mini Scallion Puffs were made with store-bought puff pastry. Put a generous sprinkling of scallions and sea salt on the pastry and then baked in the oven until golden light brown. These mini puffs will turn out tasty, crunchy, and makes a great in-between meal snack.
Mini Scallion Puffs
Ingredients
1 Sheet (250 g) Frozen Puff Pastry, thawed
4 to 5 Stalks Scallions, finely sliced
Sesame or Peanut Oil
Sea Salt
Dipping Sauce
3 ½ Tbsp Soy Sauce
2 Tbsp Black Vinegar
1 Tbsp Sesame Oil
1 tsp Chili Flakes
1 Scallion, thinly sliced
3-½ inch Cookie Cutter
Method
Preheat the oven to 400˚F. Line a baking tray with parchment paper.
On a lightly floured surface, unfold the puff pastry and cut into circle with a cookie cutter. You will have about 18 pieces. Work with one piece at a time and brush the surface with sesame or peanut oil and sprinkle with scallions and sea salt.
Starting with the edge closest to you and roll up the dough. Then roll it up again from one end like a snail and flatten the roll with your palm. Repeat with the remaining pastry, oil, scallions, and sea salt.
Bake for about 8 to 9 minutes, turn the pastry over, and continue to bake for another 5 minutes, or until golden light brown in color.
Remove from the oven and let cool slightly before serving with dipping sauce, if desired.
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