Sweet Chestnut Goldfish Pastry
A flaky, goldfish-shaped pastry filled with chestnut paste, made by wrapping a water-oil dough around the filling and deep-frying until golden.
Ingredients
Flour
500g
Lard
175g
Chestnuts (boiled and mashed)
500g
Butter
50g
White Sugar
120g
Instructions
1
Make the filling
Boil the chestnuts and mash them, add sugar and butter, knead into a filling and set aside.
2
Make the pastry dough and wrap the filling
Take 200g of flour and 100g of lard, knead into an oil pastry. Mix the remaining flour and lard with water to make a water-oil dough, divide into small pieces, flatten and wrap with the filling to form raw pastries, set aside.
3
Shape and deep-fry
Shape the raw pastries into goldfish shapes, use scissors to cut out fish scales, fry at 40% oil temperature until golden brown.
