Char siu soh

Fantastic recipe!
http://thedomesticgoddesswannabe.com/2014/05/char-siu-sou-chinese-bbq-pork-puff-pastry/

Here's my interpretation with some adaptations, eg I can't be bothered to cut circles. The thawed pastry is too soft to handle.

Ingredients (makes 16)
4 sheets of puff pastry
350g char siu
1 tbsp flour
1 tbsp corn flour
2 tbsp hoisin sauce
1 tbsp light soya
1 tbsp dark soya
2 tbsp sugar
1 cup water
2 stalks spring onions, chopped
2 eggs, beaten
1 tbsp sesame seeds

Method
1) Thaw the puff pastry in the fridge, about 15 minutes before using.
2) Make the sauce. Pour the flour, corn flour, sauces and sugar into a pot. Add the water and stir till there are no lumps left. Add the spring onions.
3) Put it on the stove and whisk till it boils and thickens. Once thick, set aside to cool.
4) Prepare 2 baking trays by lining with parchment. Preheat oven to 200 deg C.
4) Chop the char siu into cubes. Pour on the sauce and mix together.
5) Take 1 sheet and cut into 4. Do not remove the plastic sheet.
6) Place 1.5 tsp of the mixture in the centre of each square.
7) Using the egg wash, brush each edge of the square. Fold the pastry in half: into a triangle or the more traditional rectangle.
8) Using a fork, crimp all open sides shut.
9) Transfer onto the parchment and egg wash each pastry. Sprinkle on the sesame seeds.
10) Bake for 15 minutes at 200 deg C. (I rotated the tray at 9 minutes to ensure even browning).
11) Leave on the tray for 10 minutes to cool then transfer to a wire rack to cook completely. Don't eat it straight out of the oven, the sauce is scaldingly hot!