Pai Susu (Egg Pie)

Pai Susu (Egg Pie)

Pai Susu (Egg Pie)

Pai Susu (Egg Pie)

Today's recipe is about the latest trendy snack in Indonesia. Its known under many names; Egg Pie (Pai Telur), Egg Tart (Tar Telur), and Custard Tart (Pai Susu). It is similar with Portuguese tart pastry, Pasteis de Nata. I have never tasted the Portuguese one, but I heard it tastes pretty similar. The difference only lies on the pastry itself, Portuguese one uses puff pastry while Egg Pie uses (obviously) pie crust. 

There are particular places that are known to be the best producers of this pie in Indonesia. Bali is one of them. It is so popular that people are willing to line up for hours to get their turn to buy this delicious pastry. I am lucky enough to have tasted Bali Egg Pie without having the hassle of waiting in line. I got it from a one of my family that lives there. What a perk to have a big family :)

The recipe I'm writing is NOT Bali Egg Pie tho, but I guarantee it is a great recipe to make a simple yet awesome snack to accompany your tea-break time. Just like any other pie, the key of its success lies on the quality of the crust. My recipe doesn't meant for making pies with long shelf-life since I use all natural and fresh ingredients. Its so good it won't last till the next day anyway before all got eaten up :)

Usually egg pie has a very vibrant yellow color but mine today is a bit pale because I toned down the yolk since my cousin (who is allergic to yolk) is coming to have a taste. 

Crust ingredients:

50 gr butter
90 gr margarin (or skip the margarin and use 140 gr butter in total)
1 egg yolk, medium size
70 gr sugar
200 gr all-purpose flour

Cooking steps:

  1. In a mixing bowl, pour all the ingredients for making the crust and knead it with your hand. It takes about 2-3 minutes, just to mix it all together. Knead it too long will make the butter and margarin melt, and you will end up with hard crust. Hard crust is a nay-nay,
  2. Wrap the dough with plastic wrap and keep it in the fridge for about 20 minutes.

Meanwhile, lets continue to make the pie filling! Off we go!

Filling ingredients:

Milk mixture:
70 gr sugar
150 milk (you can use water too, but I strongly suggest you to use milk)
2 tsp custard powder

Put sugar, milk, and custard powder in a small pan and bring to boil. Once it boils, turn the heat off and set aside. 

Egg Mixture:
4 egg yolks, medium size
40 ml evaporated milk (you can substitute it with normal milk for the same amount)
1 tsp of Vanilla essence
1/4 tsp cinnamon powder (optional)

In a mixing bow, put in the egg mixture ingredients and beat it gently with egg beater. 
Once you are sure that the milk mixture is cool, mix it altogether egg mixture. Filter it using a sieve if necessary just to make sure you have a silky smooth mixture with no clumps or any impurities. 

Now, lets get on making the pies!

  1. Lets check on the dough in the fridge. The texture should be soft enough but not crumbly.

  2. Get your small alumunium pie mold ready and turn on the oven to 400F/200 C,
  3. Wash your hand, and if you have long nails, make sure its all clean, 
  4. Next, separate the dough evenly into 15 to 20 small parts,
  5. Roll out each of the small dough parts evenly and fix it into the alumunium pie mold. Make sure its not too thin and the bottom part has no hole or cracks,

  6. Pour the egg-milk mixture into each of the pie crust. Make sure you only fill 3/4 full, 

     7. Bake the pies for 20-30 minutes or until the crust looks nice golden brown. 

Et Voila, get your favorite tea ready and enjoy it along with the freshly baked pie. 

PS: Your house will definitely smells like heaven when you are cooking the pie, amazing mix between sweet milk, vanilla and cinnamon. 


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