Recipe Ingredient
- For the filling
- 250g split green peas,soaked for several hours and drained
- 160g castor sugar
- 2-2½ tbsp fried shallot oil
- 2 tbsp deep fried shallot crisps
- 3/4 tsp salt
- For the pastry - Water dough
- 150g plain flour
- 1 tbsp icing sugar
- 1/2 tsp salt
- 60g corn oil
- 80g water
- 1 tbsp vinegar
- Oil dough
- 100g plain flour
- 60g shortening / margarine
- Egg glaze
- 1 egg yolk
- 1 tbsp water
- A pinch of salt
Instructions
- To prepare the filling: Steam the well-drained split green peas until soft and cooked through. Blend in a food processor until fine.
- Remove blended green pea paste into a non-stick wok and add in sugar, salt, shallot oil and shallot crisps. Cook over medium-low heat until sugar dissolves. Keep stirring until the mixture is well combined. Remove and leave to cool completely.
- Water dough: Put flour, salt, icing sugar and oil into a mixing bowl. Combine water and vinegar in a cup and pour into the flour. Mix well to blend until dough is smooth. Leave aside to rest for 25-30 minutes.
- Oil dough: Combine flour and shortening / margarine and mix into a smooth dough. Set aside to rest for 25-30 minutes.
- Roll out both water dough and oil dough into long sausage shapes and cut each into 35-38 equal sized pieces. Roll out a piece of water dough and wrap in a piece of oil dough. Roll out flat and roll up into a Swiss roll.
- Repeat the rolling and flattening of the piece of dough three times. Do this for the rest of the pieces of dough.
- To each piece of prepared pastry skin, add a heaped teaspoonful of filling. Gather up the sides and roll into a ball. Place each ball on a lightly greased tray.
- Brush the biscuits with egg glaze and bake in preheated oven at 160°C for 15-20 minutes or until biscuits turn golden brown.
