Bread Mugwort Pie
HB-16602 · Hand-built original · Korean
Hand pies of flattened bread filled with homemade mugwort milk jam, red bean paste and cream cheese, sealed and air-fried.
KoreanDessertVegetarianLow-SodiumHigh Fiber
Main ingredient: mugwort milk jam
Pairs well with: milk, coffee, tea, ice cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 slices bread
- 1 egg
- 4 tablespoons mugwort milk jam
- 2 tablespoons cream cheese
- 4 tablespoons sweet red bean paste
- 1 tablespoon olive oil
- Mugwort milk jam: 0.2 oz mugwort powder
- Mugwort milk jam: 1 1/4 cups milk
- Mugwort milk jam: 3 1/2 fl oz heavy cream
- Mugwort milk jam: 2.8 oz sugar
Method
- Make the mugwort milk jam first: put the milk, heavy cream, mugwort powder and sugar in a pot and bring the mixture to a boil.
- Simmer the jam over low heat, stirring continuously, for about 20 minutes until it thickens, then cool it and keep it in a sterilised jar in the refrigerator.
- Beat the egg until smooth.
- Trim the crusts from the bread and roll the slices thin with a rolling pin.
- Brush egg wash around the edges of a bread slice and layer mugwort milk jam, sweet red bean paste and cream cheese across one half, in that order.
- Fold the bread in half over the filling and press the edges closed with a fork.
- Brush the remaining egg wash over the outside of each pie and spray or brush on a little olive oil.
- Air-fry at 350°F for about 5 minutes, until the pies puff slightly and turn golden.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).