Char Siu Pie (Chinese Barbecue Pork Pie)

 The Chinese new year is coming ^^, so I think we should have some recipe that we can use in the festival.

And I think about making Chinese style pie. I think it's easier to make this kind of dough. You make 2 kinds of the dough, the inner and outer, then roll it together to create layer. It's a lot easier than making puff pastry, haha. Because this is savoury Chinese style pie, I don't want to use butter, shortening is a better choice as it has no identical fragrance. As always, I use non-hydrogenated rice bran oil shortening because it's better for my health ^^.
For the filling, you can make Char Siu (Chinese Barbecue Pork) by yourself (follow this method and recipe) or buying it (easier way). But It's not hard to make and you can serve it with rice or noodle, so I really recommend you to make it. 
This recipe will make 12 small pies, and I found out that it's not enough so double the recipe will make your family happy too.

Char Siu Pie

Chinese Barbecue Pork Pie

Make 12

Outer dough
90g .............................. Cake flour
12g .............................. Light brown sugar
36g .............................. Water
25g .............................. Shortening  (non-hydrogenated rice bran oil shortening).
Inner dough
100g ............................ Cake flour
45g .............................. Shortening  (non-hydrogenated rice bran oil shortening).

Filling
2tsp .......................... Oil
80g ........................... Finely chopped onion
140g .......................... Char siu (cut into 1 cm cube)
2tbsp ........................ Oyster sauce
20g ........................... Sugar
1/2tsp ....................... Sesame oil
1/4tsp ....................... Soy sauce
3tsp .......................... Corn starch
100ml ...................... Chicken stock

Egg wash
1 ............................... Egg
1tbsp ........................ Water

I use this Shortening  (non-hydrogenated rice bran oil shortening).

Mix all the ingredients for the outer dough and knead until fully combine (don't have to be smooth), cover with plastic wrap and let it rest for 1 hour.

Mix all the ingredients for the inner dough and knead until smooth, cover with plastic wrap and let it rest for 1 hour.

Mix the oyster sauce, sugar, soy sauce and sesame oil together.
Place the pan over medium heat, pour the oil into the pan.
Pour the chopped onion into the pan, and cook until soften.
Add the Char siu, and pour the sauce mixture into the pan.
Mix the corn starch with chicken stock, and pour into the pan.
Cook until thicken and let the fill cool before using.

Preheat the oven to 200 C.
Line a baking sheet with baking paper.
 Divide the inner dough into 12 equal pieces.
 Divide the outer dough into 12 equal pieces.

 Roll the outer dough.

 Place the inner dough in a center.

 Cover with the outer dough.

 Roll with a rolling pin.

 Roll into a cylinder shape.

 Roll with the rolling pin.

And roll into a cylinder shape again.

 Roll with a rolling pin into a rectangular (about 12x8cm )

 Brush the side with water, and place 14g of the filling into the center.

 Seal both sides by pressing the fork.

Mix the egg and water.
Brush with pie with egg wash before putting in the oven.
Bake for 20-25 minutes until golden brown.

Char Siu Pie (Chinese Barbecue Pork Pie)