A simple pastry made with store-bought puff pastry filled with homemade custard and either red bean cake or jam, baked until golden and irresistibly crisp.
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Adapted from a video by MASAの料理ABC
Easy Red bean Custard Pies 簡單紅豆糕卡士達派｜MASA料理 #MASA#烘焙#點心#甜點#紅豆#蛋糕#MASACooking#baking#pie#pastry
EggUsually just the yolk, but whole egg works too1
Sugar~3 tbspest.
Cornstarch~1½ tbspest.
Milk~½ cupest.
Red bean cakeStore-bought red bean cake from New Year; can substitute chocolate or pineapple~¼ cupsest.
Frozen puff pastry sheetsReady-made puff pastry from the supermarket freezer section~1est.
JamUsing a previously featured homemade jam~3 tbspest.
Egg wash (for brushing)~1est.
Steps
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1
Crack the egg (usually just the yolk, though whole egg works too) into a pot, add sugar, and stir until fully dissolved.
2
Add cornstarch and keep stirring; it will look lumpy at first but will smooth out with continued mixing.
3
Pour in the milk and mix well, making sure everything is fully combined — no need to whip the egg.
4
Heat the pot over the stove, stirring constantly since the egg and cornstarch mixture tends to stick; after about 1-2 minutes it will start to thicken into custard.
5
Once the custard has set, turn off the heat and let it cool.
6
Take out the frozen puff pastry and roll it out slightly larger to hold the filling.
7
Spread the cooled custard onto the pastry; for one version, make a small well in the custard and add jam (since it's juicier), and for the other, top with red bean cake (chocolate or pineapple also work).
8
Slit the other side of the pastry so steam can escape during baking for extra crispiness, then seal the edges with a fork.
9
Brush the surface of the pies evenly with egg wash.
10
Bake in a preheated oven until the pastry puffs up and turns golden brown (baking time is only a rough guide — judge by color).
11
Once baked, you'll have two delicious flavors of crispy red bean custard pie — pull them apart to see the flaky layers.
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