Korean · Dessert
Sweet Red Bean Stuffed Pastry
A Korean-style hand pie built on a short, buttery pastry folded around a thick, spiced date paste standing in for sweetened red bean, finished with a glossy egg wash and toasted sesame seeds. Baked until deep gold and crisp-edged, it is a small, dense, honestly homemade pastry rather than a delicate laminated one.
$1
25 minsPrep
17 minsCook
72 minsTotal
MediumLevel
Nutrition per serving
326Calories
4.7gProtein
14.1gFat
47.5gCarbs
20.9gSugar
3gFiber
288mgSodium
84mgChol
7.8gSat Fat
209mgPotassium
53mgCalcium
2.1mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the cold cubed butter into the combined all-purpose flour, cake flour, sugar and salt until the mixture looks like coarse crumbs.
2
Drizzle in the ice-cold water a little at a time, bringing the dough together without overworking it, then shape into a disc, wrap and rest in the fridge for 30 minutes.
3
Meanwhile simmer the pitted dates with a splash of water until soft, then mash with the honey and cinnamon into a thick, spreadable sweet paste and let it cool.
4
Roll the chilled dough out on a lightly floured surface to about 3mm thickness and cut into two rounds roughly 10cm across.
5
Spoon half the date paste onto one half of each round, fold the dough over to enclose the filling, and press and crimp the edges firmly to seal.
6
Transfer the two pastries to a lined baking sheet, brush the tops with the egg yolk wash, and scatter over the toasted sesame seeds.
7
Bake at 190°C/375°F for 16-18 minutes until deep golden brown and crisp.
8
Cool on a wire rack for at least 10 minutes before serving, as the filling is very hot straight from the oven.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.7 oz20g cake flour
- 1 oz28g cold, cubed butter
- 0.3 oz8g sugar white
- 0 oz1g salt
- 0.6 oz16g ice-cold water
- 1.6 oz45g pitted, simmered soft and mashed into a paste to mimic sweetened red bean date
- 0.2 oz6g honey
- 0 oz1g cinnamon ground
- 5/85/8 egg yolks, beaten with a little water for egg wash (10g)
- 0.1 oz4g toasted, for topping sesame seeds
