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Air Fryer Char Siu Wellington

A Chinese twist to the classic beef Wellington, made in the air fryer! This recipe is super easy to make and is a show stopper at the table.
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Prep Time 25 minutes
Cook Time 30 minutes
Marinating time 3 hours
Servings: 1 wellington
Course: Main Course
Cuisine: Asian Fusion
Ingredients Method Video

Ingredients
  

Char Siu Pork
  • 1 pork scotch fillet about 150g
  • 1½ tbsp Lee Kum Kee Char Siu Sauce
  • ¼ tsp white pepper
  • ½ tsp five-spice powder preferred or all-spice
  • 5 tbsp honey for glazing
Shiitake Mushroom Filling
  • 5 –6 dried shiitake mushrooms soaked for 1 hour and chopped
  • 1 tbsp cooking oil
Wellington
  • 1 sheet frozen puff pastry
  • 1 egg beaten (for egg wash)
Red Wine Oyster Sauce
  • ⅓ cup red wine
  • 1 tbsp oyster sauce
  • 2 tbsp honey
  • 1 tsp balsamic glaze
  • 1 tsp onion powder or ¼ onion, finely diced

Method
 

Marinate the Pork
  1. In a bowl, combine the pork scotch fillet, char siu sauce, white pepper, and five-spice powder.
  2. Mix well to coat evenly.
  3. Cover and marinate overnight. for best flavour, or at least 3 hours if short on time.
Prepare the Shiitake Filling
  1. Finely chop the soaked shiitake mushrooms.
  2. Heat oil in a pan over medium-low heat and sauté the mushrooms for about 3 minutes, until fragrant and any excess moisture has evaporated.
  3. Remove from heat and allow to cool completely.
Air Fry the Char Siu
  1. Preheat the air fryer to 200°C.
  2. Place the marinated pork into the air fryer and cook for 2 minutes.
  3. Remove and brush with 1 tbsp honey, then return to the air fryer.
  4. Repeat the honey-brushing step 5 times, cooking for a total of 10 minutes.
  5. The pork should be lightly charred on the edges. If not, air fry for an additional 2 minutes.
  6. Remove and allow to cool completely.
Assemble the Wellington
  1. Preheat the air fryer to 200°C.
  2. Remove the puff pastry from the freezer and let it sit at room temperature for 5 minutes to soften slightly.
  3. Place the cooled char siu on one side of the pastry.
  4. Evenly layer the shiitake mushroom filling over the pork.
  5. Fold the pastry over to enclose the filling and pinch the edges firmly to seal.
  6. Trim into an oval shape if desired.
  7. Brush the pastry generously with egg wash.
  8. Air fry at 200°C for 8 minutes, or until the pastry is puffed and golden brown.
Make the Red Wine Oyster Sauce
  1. Add all sauce ingredients to a saucepan.
  2. Simmer over medium heat for 6–8 minutes, stirring occasionally, until thickened and glossy.
  3. Remove from heat.
Serve
  1. Slice the char siu wellington in half.
  2. Plate and drizzle with the red wine oyster sauce.
  3. Serve immediately and enjoy.

Video