BBQ Pork Pastry 叉燒酥

Makes 12

Ingredients:
BBQ pork:
1 fist size pork tenderloin cut into short strips and marinate with Lee Kum Kee BBQ pork sauce and some soy sauce overnight

Sauce:
a teaspoon of BBQ pork sauce + 2-3 tablespoon water + little bit of soy sauce

Pastry:
Pillsbury Cresent Dough

Procedure:
1. Preheat oven to 375F. Grill or pan-fry the marinated pork slices. Once cooked try a piece for a taste test. Adjust with more or less BBQ sauce and salt to personal liking.
2. Roll out the Pillsbury Cresent Dough. Use fingers to merge the dotted triangles. Then cut the pastry into 12 rectangles.
3. Hold one of the rectangle pastry and spread a spoon to two spoons of sauce, making sure it goes to the edges to make the pastry more moist. Add a spoonful of pork slices. Close the edges.
4. Evenly spread the prepared pastry on a greased cookie sheet.
5. To each pastry brush with some beaten egg mixture on top to make the pastry shiny during baking.
6. Add decorative sesame seeds on top.
7. Bake at 375F for 15-20 minutes until golden brown.
8. Let stand and serve.