Buttery Scallion Pancakes

• 400g frozen puff pastry

Scallion Filling

• 10 stalks scallions/green onions (approximately 2 cups)
• ½ teaspoon Chinese five spice
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 2 tablespoons miso (mixed with 1-2 teaspoon of water)

oil

Defrosting the Puff Pastry

1. Defrost the puff pastry in the fridge for 3-4 hours or the night before.
2. Chop the scallions thinly and put them in a bowl, and set it aside.
3. Try to chop them as thin as you can. Thinner scallions make rolling the pancakes out easier since you won't be rolling into large chunks of scallions which can rip the delicate dough.
4. Add in ½ teaspoon Chinese five spice, 1 tablespoon sesame oil and 1 tablespoon sesame seeds into the bowl with the scallions and mix well. Set aside for later
5. In a small bowl, mix 2 tablespoons miso with 1 - 2 teaspoons of water to get a thinner paste. This makes it easier to brush a thin layer onto the pancakes. Set aside for later
6. Rolling Out the Scallion Pancakes
7. When the dough has been defrosted, cut them into 1 inch cubes and roll them into balls
8. Dust the counter and your rolling pin with flour
9. With your palm, press down the ball of dough to form a flatter circle. Use a rolling pin to roll it out thinly, approximately ⅛ inch thin
10. Using a brush or a back of a spoon, thinly brush on some miso onto the pancake
11. Add a thin layer of the spiced scallion mix evenly over the pancake and then roll it up and pinch the ends
12. Coil the roll tightly and tuck in the end onto the bottom of the coil
13. Using your palm, smash down where you tucked in the end on the bottom to flatten out the pancake and to seal the pancake properly so it doesn't come apart when you are rolling it
14. Dust the counter top and rolling pin lightly with flour and roll out the pancake thinly again (approximately ⅛ inch) A thinner pancake makes a crispier and less doughy texture.
15. Place it on a piece of parchment/wax paper and repeat the process with the rest of the dough balls until all the pancakes have been made.
16. Pan Frying the Scallion Pancakes
17. In a frying pan, put a bit of oil to coat the bottom and set the heat to medium to medium-low.
18. When the oil is hot, add 1 pancake in and toast it for approximately 4-5 minutes. Do not flip it until the pancake starts to look translucent. Once it's translucent, flip the pancake and cook for another 5 minutes (for a total of 8-10 minutes), or until they look golden brown and crisp.
19. If the original side doesn't look brown enough, flip it and let it brown for another 1-2 minutes
20. Remove it from the pan, serve it whole or cut into quarters - plain or with a dipping sauce.