Hi Morgane I found out from your comment that 20cl is 200ml and 30cl is 300 ml. I am making this wonderful recipe of yours. You have 2 beautiful daughters and a beautiful place and your family is so blessed to have a wonderful mom, wife who can cook so well. Thank you so much for sharing your wonderful recipes. ❤
I make this wonderful recipe last week and manage to get 13 pies. They are very good and reheat cover over low heat in my cast iron skillet. So flaky and crispy. Thank you so much for sharing ❤️
Its obvious that u luv cooking Ms. Morgane - that lets me know these recipes are will be delicious,,, when good energy is put in it will multiply the energy that comes out : )
What an awesome tutorial and recipe! It's going to be one of my go-to snack meals from now on since they can be frozen! Thank you so very much for sharing!
I love the way you explain everything. You are delightful 😊 ☺ Thank you for a lovely recipe. I'm have halved the recipe and are now busy making these pies.
I need a meat grinder! ❤where do you get those Matt’s other than the internet? I don’t order online. I’m definitely doing this recipe, Matt or no Matt. Thanks for sharing Ms. Morgan❤
Fantastic recipe. First time I saw flaky pastry with this method, however since the filling is uncooked, I wonder whether the cooking time both in the pan and the finish in the oven, is enough to safely cook the meat. In fact when she broke one of them open, I thought the filling seemed still uncooked enough. Can you please comment? However, once again I congratulate you for showing us this very interesting recipe.
Hi Morgane Can I make sure with you the water measurement, is it 30 ml or more? Can I ask if you can give me the measurement in grams? Thank you so much. Another thing, if you can show us when you do the measuring. That would be very helpful. Thanks a lot
She said in many videos she was a descendant of Teochew-Han Chinese speakers, born in Laos, and lives in France. In Southeast Asia, there is a Chinese diaspora who arrived due to Opium Wars and Japanese invasion. This puff pastry is called : " Hopia 好饼 (simplified) or 好餅 (traditional) " in Teochew dialect ; it can be circular or triangular in shape, stuffed with pork, beef, chicken or shrimp + crab. You can find it in all Han Chinese pastry shops in Paris and the Île-de-France region. In Cambodia, it's translated : " Nom Pia " ; Vietnam : " Banh Pia " ; Laos and Thailand : " Khanom Pia ". Not forgetting his native cultural region Chaoshan, in the North of Guangdong province and the South of Fujian province, in Mainland China. Another Teochew pastry find in Cambodian-Chinese restaurant in France, are spring rolls (fresh or fried) called " 薄饼 Popiah ".
Hi Morgane
I found out from your comment that 20cl is 200ml and 30cl is 300 ml. I am making this wonderful recipe of yours. You have 2 beautiful daughters and a beautiful place and your family is so blessed to have a wonderful mom, wife who can cook so well. Thank you so much for sharing your wonderful recipes. ❤
I make this wonderful recipe last week and manage to get 13 pies. They are very good and reheat cover over low heat in my cast iron skillet. So flaky and crispy. Thank you so much for sharing ❤️
La receta al español gracias
Podrías poner los ingredientes en español o para poder traducir gracias
That's like restaurant quality! Very nice cooking!😊
Sou do Brasil muito bom mesmo adorei a receita parabéns 🇧🇷
This type of pastry looks for flaky and delicious!
Its obvious that u luv cooking Ms. Morgane - that lets me know these recipes are will be delicious,,, when good energy is put in it will multiply the energy that comes out : )
Seems like you've improved the cooking process from before! I will try this today, thank you. ❤
This is no joke cooking this recipe but a thumbs 👍 up to you my Lady . Well done .
Thank you !
I love this type of pastry. Thank you so much for sharing recipe..Delicious.
They look delicious 😋 Thank you for the recipe. Well done 👏👏👏
I can not wait to try😊thank u 4 the recipe....
Thank you for your kindness in sharing this recipe. ❤❤❤
It's so nice to see your girls enjoying them with you in the garden. Tq for sharing the happinesss 😊
Welcome !
Great job Morgane! You are truly an expert.
Thanj you!!!!
Thankyou for this great recipe, the video and explanation was so helpful, love this.
First time I had watched it right through. So well explained. Looks like I can do this. Love your tutorial, thanks.
Thank you to show us how to make my favorite pastry ❤️🧑🏼🍳👍
You are welcome!
First time here.
Will definitely try this Tomorrow morning.
Thank you for sharing
This is such a unique way . Very well explained. Looks delicious.❤
Haven't seen this method before but looks very interesting and delicious. Certainly will try it out.
Nice and thank you for sharing recipe.
Admiring your beautifully glazed handmade stoneware bowls. Must try this recipe
Harikasınız lütfen bu tür börekler yap paylaş Sevgiler ❤🥀
Now I know how to cook hopia❤❤ Thanks for sharing
What an awesome tutorial and recipe! It's going to be one of my go-to snack meals from now on since they can be frozen! Thank you so very much for sharing!
very yumm recipe thanks for shere 👍👍👌👌😋😋💝💝
Looks yummy 😋 i will try this with a sweet stuffing like mango or pineapple....
Maa sha ALLAH so Sweet ladie 😊I am happy to c a recipe for crispy dough flake bread in easy Way. 😀🤭🤗 Ramadan Kareem ☝🏽
This is comfort food ,you did theses so well .i never seen this kind of recipe before .thank you .your cooking is Devine
Thank you!
wow, thank you for sharing this sumptuous recipe. you’re nice. ❤❤❤
This recipe was so divine and easy tutorial.And mouth watering definitely going to try them .Thanks so much fr yr receipe Mam .🙏💃❤️
Wow great recipe thanks for sharing. I will make this.
Have made them today, delicious!
I definitely want to try this
Thanks for sharing. It is a very popular puff pastry method in chinese cooking. As for the meat filling you can also use beef or pork.😮
i buy these at a local chinese bakery all the time.. so delicious
Thank you for sharing this delicious receipe
Love this
Beautiful sharing 🎉🎉🎉❤❤❤
Thanks for sharing,i really like it😊😊
These look delicious!
♥Super!@@! I want to try…it looks so so yummy and I will let you know! Thank you love CHINESE FOOD! From Japan!
Thank you !
amazing recipe, looks delicious
Very good method
Looks so good I will definitely try
Reminds me of the pasties my Irish Grandmother used to make with minced lamb, onions and potatoes. I think I will have to try your recipe.
These look amazing! I'm so glad I found yours channel! 😊
Thank you !
i will try this one of this day and add to my recipe
Looks delicious 🌹🇱🇰🇱🇰
Wow I love it
Hello from Syria ❤️🇸🇾😍
Thank you for sharing.
I love the way you explain everything. You are delightful 😊 ☺ Thank you for a lovely recipe. I'm have halved the recipe and are now busy making these pies.
Simple accurate an ez to follow video most definitely will try it🤗
Hello, I’m new here and I like your channel. Love from Australia. 🙂❤️❤️🇦🇺
wow awesome it looks delicious
Well done video. Saludos desde México
I'm learning thanks Soo much
Wow thx dea
Vetey nice this is verey delicioud
I need a meat grinder! ❤where do you get those Matt’s other than the internet? I don’t order online. I’m definitely doing this recipe, Matt or no Matt. Thanks for sharing Ms. Morgan❤
Thanks for sharing 😋❤️👌
Lovely THANKS
I’ll try it today sure it’s so delicious 🌺🍀🌸🙏
Vou fazer outro dia. Parece uma delicia.
Very nice and delicious recipe
Thank you for the recipe, looks delicious. I have question: the filling is not precook? Use raw filling ?
Fantastic recipe. First time I saw flaky pastry with this method, however since the filling is uncooked, I wonder whether the cooking time both in the pan and the finish in the oven, is enough to safely cook the meat. In fact when she broke one of them open, I thought the filling seemed still uncooked enough. Can you please comment? However, once again I congratulate you for showing us this very interesting recipe.
I would be inclined to cook the chicken in a frying pan to brown it a little first. I will definitely give the pastry recipe a try.
Ellerine sağlık çok güzel olmuş
Wow amazing recipe, looks delicious ❤ please stay connected ❤
Thank You
yummy and tasty recipe 😋
Nice Easy Recipe. Thnx, Holly from Australia 🇦🇺 😍 ❤️ ♥️ 🙌 💙 🇦🇺 😊😊😊🎉🎉🎉🎉😂😂😂😂😂❤❤❤❤❤❤❤
Mashallah ❤❤❤❤ So. Delicious yummy 😋 yummy recipe ❤❤❤❤
Beshak true words
Waouh on apprend tous les jours
Vous avez l'air de vivre dans un petit paradis ❤
Nous habitons loin des villes !
Looks delicious 😊
Hi, can we bake this instead of frying ? If yes, what would be required temperature?
Good
Very delicious recipe👍
Fiquei com agua na boca
Thank you for sharing this wonderful recipe. ❤❤❤❤❤❤❤
Hi Morgane
Can I make sure with you the water measurement, is it 30 ml or more? Can I ask if you can give me the measurement in grams? Thank you so much. Another thing, if you can show us when you do the measuring. That would be very helpful. Thanks a lot
Hi, can the dough be prepared 1 day earlier?
Yummiiiii
can this be baked instead of frying ??
Yummy❤
I’m thinking deep fry!!!….maybe 2 times fried..1 in pan & then cover with tempura batter for a finish.
😊
you are the best of all
Thank you !
What is the diameter of the first roll before topping with the flour & oil mixture.
I wonder if you could stamp a decoration on top?
Yes you can, for example you can spread a layer of egg yolk, then sprinkle with toasted sesame seeds.
❤❤❤❤ good
🤗♥️
Здравствуйте Всем !!!. Открыла это видео ,мне очень понравилось, может кто подскажет или перевод рецепта напишите, буду благодарна.
20cl vegetable oil - how much is that in millimetres or cups?
200ml
❤
As a Chinese, never seen this pastry. Also we don't usually use chicken in the flaky pastry anyways. Interesting to learn.
She said in many videos she was a descendant of Teochew-Han Chinese speakers, born in Laos, and lives in France.
In Southeast Asia, there is a Chinese diaspora who arrived due to Opium Wars and Japanese invasion.
This puff pastry is called : " Hopia 好饼 (simplified) or 好餅 (traditional) " in Teochew dialect ; it can be circular or triangular in shape, stuffed with pork, beef, chicken or shrimp + crab.
You can find it in all Han Chinese pastry shops in Paris and the Île-de-France region.
In Cambodia, it's translated : " Nom Pia " ; Vietnam : " Banh Pia " ; Laos and Thailand : " Khanom Pia ".
Not forgetting his native cultural region Chaoshan, in the North of Guangdong province and the South of Fujian province, in Mainland China.
Another Teochew pastry find in Cambodian-Chinese restaurant in France, are spring rolls (fresh or fried) called " 薄饼 Popiah ".
Please bake some with lentils as my family don't eat meat.they are lovely though
Ma'am but the dough is not raw in the middle?
No, it is well cooked inside.
Like
I like watching your videos. You look like an Asian but your accent is like French. Do you live in France?
Yes, I live in France.
❤must try😊 tis recipe so 30cl is 300ml water in measuring tks