Ham Pastry
A Cantonese pastry featuring evenly layered flaky crust, a neatly shaped filling, and a soft, crumbly texture infused with rich ham flavor.
Ingredients
flour
175 g
ham
1
butter (softened)
70 g
water
to taste
egg wash (for brushing the surface)
to taste
Instructions
1
Step 1
Take half of the flour, add water, and knead into a water dough. Soften the butter, then mix it with flour to form an oil-pastry dough. Let rest for 10-15 minutes, then divide into 8 small portions for later use.
2
Step 2
Take one water-oil dough portion, roll it into a small round disc, and wrap the oil-pastry dough tightly inside.
3
Step 3
Gently flatten with your hands, then use a rolling pin to roll it out into a tongue shape.
4
Step 4
Roll it up, and once rolled, position it upright (with the two spiral sides facing forward and toward you).
5
Step 5
Let rest for 10-15 minutes.
6
Step 6
Press flat and roll into a strip.
7
Step 7
Roll it up again and let rest for 10-15 minutes; repeat a few times.
8
Step 8
Once rested, roll the dough out to about 0.3 to 0.4 cm thick. Trim the dough neatly and cut it into long triangles. Each portion can yield about 2-3 triangles.
9
Step 9
Place a small piece of ham on top.
10
Step 10
Roll it up again, brush the surface with egg wash, and place in a preheated oven. Bake at 220°C for about 20 minutes until done.
