Chinese · Dessert
Sweet Walnut Pie
A Chinese teahouse-style walnut pie with a lard-shortened pastry shell packed with toasted walnuts set in a sticky golden syrup and brown sugar filling, gently spiced with ginger.
$1
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
630Calories
10.5gProtein
40.4gFat
59.7gCarbs
32.6gSugar
3.2gFiber
269mgSodium
79mgChol
10gSat Fat
238mgPotassium
61mgCalcium
3.1mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling
local
Oolong Tea
international
sweet-spot
hidden-gems
Instructions
1
Rub chilled lard into the sifted flour and sugar until the mixture resembles coarse crumbs, then bind with the iced water into a firm dough; wrap and chill for 20 minutes.
2
Divide the dough in two and roll each piece thinly on a floured surface, lining the two 8cm individual tart tins, trimming the excess and pricking the bases with a fork.
3
Blind-chill the lined tins in the fridge for 10 minutes while you make the filling.
4
Whisk the beaten egg with the golden syrup, brown sugar, melted butter, ground ginger and salt until smooth and glossy.
5
Scatter the toasted chopped walnuts evenly into the two tart shells, then pour the syrup mixture over to just cover the nuts.
6
Bake at 170°C for 22-25 minutes until the crust is golden and the filling is set with a slight wobble in the centre.
7
Cool the pies on a wire rack for at least 15 minutes before unmoulding so the sticky filling firms up enough to slice cleanly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g All Purpose Flour, sifted, crust
- 22g22g Lard, chilled, cubed, crust fat
- 8g8g Sugar White, crust sweetener
- 14g14g Water, iced, crust binder
- 70g70g Walnut, toasted, roughly chopped, filling
- 45g45g Golden Syrup, filling binder
- 20g20g Brown Sugar, filling sweetener
- 30g30g Egg, beaten, filling binder
- 12g12g Butter, melted, filling fat
- 1g1g Ginger Ground, spice
- 1g1g Salt, seasoning
