Salty Egg Pastry Recipe

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Ingredients

Adjust Servings:
Dough 1 Ingredients
500g flour
1 egg
25g lard
150g water
Dough 2 Ingredients
300g beef tallow
500g lard
400g flour
Stuffing Ingredients
100g chestnut powder
5 salty egg yolk

Nutritional information

8641
Calories
158g
Protein
554g
Fat
732g
Carbs

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Salty Egg Pastry Recipe

Features:
  • Roasting
Cuisine:

It is a special salty egg pastry that you can enjoy full of salty egg aroma with crispy pastry skin. Although the pastry is crispy, the stuffing and inside of pastry are soft and smooth that you will never forget after one bite.

  • 105 minutes
  • Serves 2
  • Easy

Ingredients

  • Dough 1 Ingredients

  • Dough 2 Ingredients

  • Stuffing Ingredients

Directions

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Tips

  1. Knead the dough until elastic and smooth. In that way, it can tightly cover the stuffing.
  2. Make the stuffing advanced, so that the pastry will not lose moisture during the process.

Steps

1
Done
5 minutes

Mix well all dough 2 ingredients.

2
Done
5 minutes

Knead until smooth and tender.

3
Done
5 minutes

Pour flour on a clean work surface. Add sugar, egg, lard and water in the middle area. Stir until sugar melt.

4
Done
5 minutes

Stir in flour to make it as a dough.

5
Done
35 minutes

Use a plastic wrap to cover the dough and let it rest for 30 minutes.

6
Done
5 minutes

Use dough 1 to wrap dough 2.

7
Done
5 minutes

Use a rolling pin to flatten the dough and make it into a paste skin.

8
Done
15 minutes

Fold it three times, and let it rest for 30 minutes. Fold it again and repeast the process 3 times.

9
Done
5 minutes

Let it rest for 30 minutes. Use the rolling pin to flatten the dough into 4 mm thick paste skin. Cut into two 10cm wide paste skin.

10
Done
5 minutes

Mix well all stuffing ingredients. Roll into a long strip. Place the stuffing strip on a paste skin.

11
Done
5 minutes

Brush with egg liquid. Use another paste skin to cover the stuffing tightly.

12
Done
10 minutes

Cut the pastry into small pieces, about 5cm. Preheat the oven to 180 degree. Roast the pastry until golden brown. Serve.

Isabelle

I look forward to cooking with you!

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