Directions

To Prepare Filling (A)

1. Mix butter and maltose together by pinching and stretching until combined.
2. In a mixing bowl, place all the other filling ingredients together with the butter and maltose mixture. Stir with a spatula until all ingredients have been evenly mixed through and have formed a dough.
3. Wrap the dough up with plastic wrap and set aside.

To Prepare Oil Dough (B)

1. In a large mixing bowl, mix flour and pork lard together well.
2. Shape into a dough and wrap up with plastic wrap. Set aside to rest for 30 mins.

To Prepare Water Dough (C)

1. Using the same large mixing bowl, add flour in and make a well in the centre. Place pork lard and icing sugar in the centre and bring them together with warm water.
2. Shape into a dough and wrap with plastic wrap. Set aside to rest for 30 mins.

To Make

1. Remove all the dough from plastic wrap and divide them into 10 equal portions. Always keep them covered to avoid them from drying out.
2. Take a moulded water dough ball (C) and flatten it with your palm. Place a moulded oily dough ball (B) on (C) and wrap it. Set aside and cover with plastic wrap. Continue with the rest until complete.
3. To begin forming the several layers of the pastry, take a completed dough ball, dip it onto some flour (not too much) and place onto a flat surface. Flatten with your fingers before rolling with a rolling pin.
4. Roll up into a tube and set aside, covered. Repeat with the remaining dough balls.
5. Take one dough tube and flatten with your fingers first before rolling flat with rolling pin.
6. Again, roll it up and set aside, covered. Complete with the remaining dough tubes.
7. Take one dough roll and place your index finger in the centre and press down.
8. With fingers from both hands, fold both ends of the dough together to form a ball.
9. Turn the ball around with the seam side facing down, then use your fingers to flatten and roll out the ball with a rolling pin again, to form an 8cm disc.
10. Wrap (A) in and gently bring the sides together sealing the sides.
11. Form a cone shape.
12. Use your index finger and press down the cone tip gently to make it into a ball. Set aside, covered. Complete with remaining dough.
13. Take the first filled dough and use a rolling pin to flatten it into a 12cm disc with the ‘tip’ facing up. Place dough onto a lined baking tray. Stamp with some red coloring for design.
14. Bake in a preheated oven at 190°C for 12 mins. After 12 mins, switch off the oven and let the pastries sit inside for a further 8 mins. Remove and cool on wire rack. Serve!