Scallion Pastry
MasterClass ‘Taste of the Rice Paddy’ – Song Ga-in’s Scallion Pastry Recipe
Introducing the ‘MasterClass’ Song Ga-in Scallion Pastry recipe, perfect for a quick and delicious snack when you’re craving something special. This recipe utilizes the bountiful scallions from Song Ga-in’s hometown, Jindo, for a delightful savory pastry. It boasts a wonderfully crisp exterior and a flavorful scallion filling, offering a unique taste experience that’s easy to recreate at home with simple ingredients.
Main Ingredients
- 1 cup all-purpose flour (approx. 120g)
- 4 stalks scallions (focus on the white parts)
- 1/3 tsp salt
- Generous amount of cooking oil
- 70ml water
Cooking Instructions
Step 1
Thoroughly wash the scallions and finely chop them to enhance their aroma and flavor. You can use both the white and green parts of the scallions.
Step 2
In a bowl, combine 70ml of water and 1/3 tsp of salt, stirring until the salt is completely dissolved. Gradually add the salted water to the flour, a little at a time, in multiple additions, mixing until a cohesive dough forms. Once the dough is ready, cover it with a damp cloth and let it rest at room temperature for 30 minutes to relax and become more pliable.
Step 3
Divide the rested dough in half. Lightly flour your work surface and place one half of the dough on it. Use a rolling pin to thinly roll out the dough. Brush the thinly rolled dough evenly with cooking oil. Generously spread the chopped scallions over the oiled dough. Now, carefully roll up the dough like you would a sushi roll, ensuring there are no air pockets. Gently pinch and stretch the rolled dough to lengthen it, which helps create flaky layers.
Step 4
Roll the lengthened scallion-filled dough into a spiral. Lightly flour your work surface again and gently press down on the rolled dough with your hands to flatten it. Use a rolling pin to shape the flattened dough into a round, thin pastry. Carefully transfer the flattened pastry onto a rolling pin and then place it onto a dry frying pan (no oil needed for this initial cooking step).
Step 5
Cook over medium-low heat in the dry pan, flipping until both sides are golden brown and lightly crisped. This first step helps to evaporate excess moisture, leading to a crispier texture. Once lightly browned, add a generous amount of cooking oil to the pan and continue to fry over medium-low heat, flipping until both sides are beautifully golden and cooked through. To finish, lightly tap the cooked pastry with a spatula to remove excess oil and gently separate the layers for an even more impressive, flaky result.
Step 6
Arrange the beautifully cooked scallion pastry on a serving plate. Cut it into convenient portions and enjoy immediately while warm. The savory-sweet flavor of the scallions combined with the incredibly crisp texture is truly delightful!
