Hopia

Ingredients:
Pastry
2 cups all purpose flour
1/2 cup water
1 1/2 tbsp sugar
1/2 cup pork lard
1 tbsp corn syrup

Paste
1 cup all purpose flour
1/2 cup pork, lard

Filling
2 cups cooked mungo, mashed 1 cup sugar

Procedure:
Place 2 cups flour in a bowl, make a well and add in the center, 1/2 cup water, sugar and corn syrup. Add pork lard. Mix well with wooden spoon just enough to mix. Do not overmix. Form dough into a ball, return into bowl, cover with cloth and set aside for 30 minutes.

In a bowl, mix together 1 cup flour and 1/2 cup pork lard until a smooth paste is formed.

On a lightly floured board, roll out dough with a rolling pin to form a rectangle 1/4 inch thick. Spread the paste evenly over the rectangle so that the paste covers 2/3 of the dough with 2 layers of paste in-between. Roll out the dough to its original size and repeat the folding operation, this time without the paste. Roll out the dough once more and fold for the third time and last time. Allow the dough to rest for five minutes. Roll the dough once more to its original size. Cut the sheet of dough lengthwise into 2 equal sections. Roll each section. Take one portion and flatten out with hands or rolling pin to form a thin circular piece.

Add about 2 tsp of filling at the center, bring up the sides of the dough to top center. Seal well. Press lightly to flatten. Place on ungreased baking sheet lined with brown paper. Brush top with beaten egg or milk, then prick individual pieces 2 or 3 times. Bake in hot oven 204.2 to 218.3 C (400-425 F) for about 25 minutes or until golden brown.