Chinese · Dessert
Sweet Red Bean Pie
A Chinese-bakery-style shortcrust pie built in miniature individual tins, filled with a thick, lightly sweet date paste standing in for the classic red bean filling, finished with an egg wash sheen and toasted sesame seeds.
$1
30 minsPrep
24 minsCook
84 minsTotal
MediumLevel
Nutrition per serving
450Calories
4.8gProtein
20.8gFat
65.2gCarbs
41.6gSugar
4.8gFiber
280mgSodium
85mgChol
12.1gSat Fat
400mgPotassium
71mgCalcium
2.1mgIron
0.1mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
sweet-spot
hidden-gems
Instructions
1
Rub the cold butter and lard into the flour, sugar and salt until the mixture resembles coarse breadcrumbs, then add the ice-cold water a little at a time until a dough just comes together.
2
Divide the dough in two, flatten into discs, wrap and chill for 30 minutes.
3
Meanwhile simmer the pitted dates with a splash of water until very soft, then mash with the brown sugar and melted coconut oil into a thick, spreadable red-bean-style paste; cool slightly.
4
Roll each chilled dough disc on a lightly floured surface and line two 8cm/3 inch tart tins, trimming the excess.
5
Divide the date paste between the two shells, levelling the tops, then roll the trimmings into thin lids or lattice strips and crimp to seal each pie.
6
Brush the tops with beaten egg yolk and scatter over the toasted sesame seeds.
7
Bake at 190C/375F for 22-25 minutes until the crust is deep golden, then transfer to a wire rack.
8
Cool in the tins for 10 minutes before easing out and serving just warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g all purpose flour
- 0.9 oz25g cold, cubed butter
- 0.3 oz8g cold, cubed lard
- 0.2 oz5g sugar white
- 0 oz1g salt
- 0.6 oz18g ice-cold water
- 3.5 oz100g pitted, simmered and mashed into a thick red-bean-style paste date
- 0.5 oz15g brown sugar
- 0.3 oz8g melted coconut oil
- 5/85/8 egg yolks, beaten, for egg wash (10g)
- 0.1 oz4g toasted, for topping sesame seeds
