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
Goes well with
Korean Plum Wine (Maesil-ju)
local
Yuja Tea (Citron Tea)
international
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
- 40g40g All Purpose Flour
- 20g20g Cake Flour
- 28g28g Butter, cold, cubed
- 8g8g Sugar White
- 1g1g Salt
- 16g16g Water, ice-cold
- 45g45g Date, pitted, simmered soft and mashed into a paste to mimic sweetened red bean
- 6g6g Honey
- 1g1g Cinnamon Ground
- 10g10g Egg Yolk, beaten with a little water for egg wash
- 4g4g Sesame Seeds, toasted, for topping, 1
