"Chinese Cakes"

Methods/steps

1. Boil black-eyed peas untl soft.  Sift through a fine sieve. Strain through a muslin cloth to obtain a blac-eyed pea paste.
2. In a skillet, heat oil and fry black-eyed pea paste in oil, adding sugar.  Cook for about 20 minutes, until the paste leaves the side of the pan and is a jam-like consistency.  Let cool.
3. To make the First Dough, in a small bowl, mix the flour, oil and sugar together with a little water to make a bread dough.
4. To make the Second Dough, in a small bowl, mix the flour and butter together.  Do not add water.
5. To assemble the cakes; divide each batch of dough into 15 pieces.
6. Place a piece of the first dough on a board or in your hand; place a piece of the second dough on top of it.  Roll or press the two doughs together to form a 6" (15 cm) circle.  Fold circle edges into the centre to form a 4" (10 cm) square.
7. Roll out each piece again and fill with black-eyed pea paste.  Bring dough edges together to form a flattened ball.  Seal edges.  Repeat with all 15 cakes.
8. Baste  cakes with beaten egg and bake at 350F (180C) for 10-15 minutes.