For the filling, heat the oil in large heavy-based saucepan over medium heat. Add the shallots and cook for 5-6 minutes or until golden. Add the pork and stir for 1-2 minutes or until well coated. Add the star anise, five spice and pepper and fry for another minute or until fragrant. Add the brown sugar and stir until it begins to caramelise. Add the garlic, soy sauce and 250 ml (1 cup) water. Reduce the heat to low and simmer for 30-40 minutes or until the sauce has reduced and thickened and the pork is very tender. Add the fish sauce and check the seasoning.

Place the cornflour in a small bowl. Gradually add 125 ml (½ cup) water and stir until smooth. Stir the cornflour mixture into the pork a little at a time, then simmer over high heatuntil the sauce has thickened enough to hold as a pie filling. Remove from the heat and cool to room temperature, then refrigerate until cold.

Preheat the oven to 210 ˚C.

Using a 20 cm pastry cutter, stamp out 6 rounds from the shortcrust pastry sheets and use to line 6 holes of a lightly greased jumbo muffin tin or 11 cm pastry rings, leaving the sides overhanging a little. Fill each hole with the cooled pie mixture and brush the edges with beaten egg.

Using an 11 cm cutter, stamp out 6 rounds from the puff pastry sheets and place on top of the pies, pinching the edges to seal well. Brush the tops with egg, place on an oven tray and bake for 30 minutes or until golden. Remove from the oven and stand for 10 minutes before serving.

Luke Nguyen's Food Trail airs Thursdays at 8pm on SBS. Visit the program page for recipes, videos and more.