Chinese · Dessert
Candied Winter Melon Pie
A pair of individual Chinese-style shortcrust pies filled with winter melon that has been macerated in sugar and ginger then cooked down into a sticky, translucent jam, finished with toasted sesame and a glossy egg-washed lid.
$1
35 minsPrep
30 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
406Calories
5.2gProtein
17.3gFat
58.1gCarbs
31.4gSugar
1.8gFiber
205mgSodium
68mgChol
6.2gSat Fat
227mgPotassium
57mgCalcium
2.4mgIron
0.1mcgVitamin B12
10.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
dairy-free
sweet-spot
hidden-gems
Instructions
1
Dice the winter melon-style flesh small and toss with white sugar, brown sugar, minced ginger and a pinch of salt; let macerate 20 minutes until syrupy.
2
Tip the macerated melon and its juices into a small pan, add cornstarch mixed with a splash of water, and cook over medium heat for 6-8 minutes, stirring, until thick, jammy and translucent; cool completely.
3
Rub the chilled lard into the flour and salt until the mixture resembles coarse crumbs, then add iced water a little at a time and bring together into a smooth dough; wrap and chill 30 minutes.
4
Divide the dough in two, roll each piece thinly on a floured surface and line two 8cm tins, trimming the excess and reserving scraps for lids.
5
Divide the cooled candied winter melon filling between the two lined tins, scatter over the toasted sesame seeds, then roll the scraps into lids and crimp the edges to seal.
6
Cut a small steam vent in each lid, brush the tops with beaten egg yolk, and bake at 190C for 22-25 minutes until deep golden.
7
Cool the pies on a wire rack for at least 15 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g all purpose flour
- 1 oz28g chilled, cubed lard
- 0.6 oz16g iced water
- 0 oz1g salt
- 4.2 oz120g substituted as winter melon flesh, diced small zucchini
- 1.6 oz45g for candying the melon sugar white
- 0.5 oz15g brown sugar
- 0.1 oz4g finely minced ginger fresh
- 0.2 oz6g toasted sesame seeds
- 0.2 oz5g cornstarch
- 5/85/8 egg yolks, beaten, for egg wash (10g)
