1. Thaw pastry according to package directions.
2. To make the filling, combine the honey, soy sauce, hoisin sauce, rice wine vinegar, sesame oil, garlic and five-spice powder in a large bowl and stir ingredients together. Add the pork butt and toss to coat. Place in a slow cooker, cover and cook on low for 2 hours or until meat is tender. Remove meat with a slotted spoon; shred with two forks. Skim off any excess fat on top of the sauce and discard the fat.
3. Transfer the sauce to a saucepan and bring to a boil. Let simmer for 5 minutes to reduce the sauce. Add the cornstarch and water mixture to the boiling sauce and cook, stirring, until the sauce thickens, about 2 minutes. Add the reserved meat to the sauce and set aside to cool.
4. Preheat oven to 400F. Using a 4″ circular cookie cutter, cut 4 circles out of a sheet of pastry. Repeat with the second sheet. Lightly dust each circle with flour and using a rolling pin gently roll into an oval. Place 3 Tbsp. (44ml) in the center and fold over half way so the meat is still exposed. Place on a parchment lined bake sheet and bake for 10-12 mins.
5. For garnishes, peel and cut the carrot and cucumber into thin matchsticks. Mix both together in a medium bowl.
6. Heat the rice vinegar and sugar in a small saucepan, just until the sugar has dissolved and allow to cool. Pour over the carrot and cucumber mixture.
Garnish the pork baos with carrot and cucumber pickle, green onion, cilantro and peanuts. Drizzle with hoisin and sriracha to taste (optional).
Prep Time: 15 Min
Cook Time: 2 Hrs 15 Min