Photograph of the finished Bichak

Middle East · Bánh gối nhân bí đỏ Bichak

Bichak

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 520 g
  • Photograph of Pumpkin Pumpkin 880 g
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Fennel seeds Fennel seeds 12 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Black sesame Black sesame 20 g
  • Photograph of Salt Salt 16 g

Method

  1. 1 Knead the dough with the eggs, softened butter, and water for 12 minutes, then cover and let it rest for 1 hour.
  2. 2 Cut the pumpkin into 5mm cubes, don't mash it; the pumpkin pieces should retain their shape to allow for a sweet filling that isn't too wet.
  3. 3 Mix the squash with chopped onion, cumin seeds, pepper, and salt, let it sit for 15 minutes, then squeeze out the excess liquid.
  4. 4 Roll out the dough to 2 mm thick, cut into 10 cm squares, add the filling, then fold diagonally into a triangle and press the edges together with a fork.
  5. 5 Brush with egg wash, sprinkle with black sesame seeds, then bake at 200 degrees for 28 minutes until the crust is golden and crispy.

With an appliance

  • Air fryer 50 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 18 minutes, and rotate the tray at minute 9. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking