INGREDIENTS:

Pastry skin:

    All pastry skins prepared in Chinese Pastry Skin recipe

Filling:

    Kaya

METHOD:

1. Roll out pastry skins prepared earlier in an oblong shape as shown in Pic. 2. Place some Kaya onto it (Pic. 3) and fold in into half like a hemisphere (Pic. 4).

2. Press the edges properly. There are two way to seal and decorate the puffs - (1) Use a fork to press the edges of the puff or, (2) Pleat the edges (Pic. 4).

3. Repeat the same procedure for the remaining pastry skins.

4. Brush some egg wash (1 egg, light beaten and sieved) on each puff.

5. Bake in a preheated oven at 170-180 deg C for 30 minutes.

6. When done, cool them on a wire rack.

(1)

(2)

(3)