Flaky Pork Meat Pies

Name: Flaky Pork Meat Pies
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Ingredients: 150 g all-purpose flour (water-oil skin dough); 60 g lard (water-oil skin dough); 25 g fine granulated sugar (water-oil skin dough); 42 g water (water-oil skin dough); 100 g all-purpose flour (shortcrust dough); 50 g lard (shortcrust dough); 225 g ground pork (fresh meat filling); 20 g fine granulated sugar (fresh meat filling); 1 tbsp honey (about 15 ml, fresh meat filling); 1/2 tbsp toasted white sesame seeds (about 7.5 ml, fresh meat filling); 2 tsp sesame oil (about 10 ml, fresh meat filling); 1/2 tbsp soy sauce (about 7.5 ml, fresh meat filling); 1 tsp cooking wine (about 5 ml, fresh meat filling); 6 g salt (fresh meat filling); 1 tsp minced ginger (about 5 ml, fresh meat filling); 1 tsp minced garlic (about 5 ml, fresh meat filling); 1/2 egg yolk (topping); to taste black sesame seeds (white sesame seeds also work, topping)

Traditional flaky pastry with crisp, layered exterior and a savory seasoned pork filling.

1h 25m

Easy

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Ingredients

all-purpose flour (water-oil skin dough) 150 g

lard (water-oil skin dough) 60 g

fine granulated sugar (water-oil skin dough) 25 g

water (water-oil skin dough) 42 g

all-purpose flour (shortcrust dough) 100 g

lard (shortcrust dough) 50 g

ground pork (fresh meat filling) 225 g

fine granulated sugar (fresh meat filling) 20 g

honey (about 15 ml, fresh meat filling) 1 tbsp

toasted white sesame seeds (about 7.5 ml, fresh meat filling) 1/2 tbsp

sesame oil (about 10 ml, fresh meat filling) 2 tsp

soy sauce (about 7.5 ml, fresh meat filling) 1/2 tbsp

cooking wine (about 5 ml, fresh meat filling) 1 tsp

salt (fresh meat filling) 6 g

minced ginger (about 5 ml, fresh meat filling) 1 tsp

minced garlic (about 5 ml, fresh meat filling) 1 tsp

egg yolk (topping) 1/2

black sesame seeds (white sesame seeds also work, topping) to taste

Instructions

Make the fresh meat filling

Pour the ground pork and all the seasonings, including fine granulated sugar, honey, toasted white sesame seeds, sesame oil, soy sauce, cooking wine, minced ginger, minced garlic, and salt, into a large bowl. Stir the meat continuously with chopsticks until it becomes sticky (this is known as mixing until it develops elasticity). Set the mixed filling aside.

Make the doughs

Mix all the ingredients for the water-oil skin dough and knead until smooth. Combine all the ingredients for the shortcrust dough as well and knead into a dough.

Divide and rest

Divide the water-oil skin dough and the shortcrust dough each into 9 equal portions, and let rest for about 15 minutes.

Wrap the shortcrust

Take one small portion of the water-oil skin dough and flatten it in your palm. Place a small shortcrust dough ball on top of the flattened water-oil skin dough. Use the water-oil skin dough to wrap up the shortcrust dough completely.

First roll and fold

Place the wrapped dough seam-side down on the work surface and press it flat with your palm. Use a rolling pin to roll the dough out into an elongated oval shape.