Jtp Recipe

Make dough

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tbsp sugar until evenly combined.

Cut in 6 tbsp cold cubed unsalted butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

In a small bowl whisk 3 tbsp milk with 1 egg. Pour liquid into the flour-butter mixture and stir with a fork until a shaggy dough forms. If dough is too dry, add up to 1 tbsp more milk; it should hold together when pressed.

Turn dough onto a lightly floured surface and knead gently 6–8 times to bring it together. Pat or roll dough into a 9–10 inch circle about 1/4–1/2 inch thick (for a single large hand pie) or divide into 6 equal portions and roll each into a 4–5 inch round for individual pastries.

Place formed pastry on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes while you prepare the filling. Chilling firms the butter and helps create a flaky crust.

Cook pork filling

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped yellow onion and sauté 4–5 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, then add 12 oz ground pork. Break the pork up with a spatula and cook until no longer pink, about 6–8 minutes.

Stir in 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp rice vinegar, 1 tsp ground black pepper and 1 tsp sesame oil. Cook 1–2 minutes to combine and reduce excess moisture.

Remove from heat and fold in 2 thinly sliced green onions. Taste and adjust seasoning (add a pinch of salt if needed). Transfer filling to a bowl and let cool 10 minutes so it won’t steam the pastry when assembled.

Assemble pastries

Preheat oven to 400°F (200°C). Lightly oil the baking sheet or line it with parchment paper and brush with a little vegetable oil.

If you made a single large round, spoon the cooled filling onto one half of the dough circle, leaving a 1/2 inch border. For individual rounds, place about 2–3 tbsp filling in the center of each round.

Brush the dough border with the prepared egg wash (1 egg beaten with 1 tbsp water). Fold the dough over the filling to enclose it (fold large circle into a half-moon or bring edges together for smaller rounds) and press the edges firmly to seal. Crimp edges with a fork for a tighter seal and decorative finish.

Brush the top of each pastry with more egg wash and sprinkle with 1 tsp toasted sesame seeds evenly across the pastries.

Bake in the preheated oven for 18–22 minutes for individual pastries, or 25–30 minutes for a larger pie, until crust is golden brown and filling is hot. Rotate the sheet halfway through baking for even color.

Remove from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with pickled cucumber or quick pickles (about 1/2 cup) on the side.