Korean Chestnut Pie

Thaw the puff pastry in the refrigerator for about 4 hours.

It should bend without cracking while remaining cold and firm on the surface.

Combine 240 g of chestnuts, milk, brown sugar, butter, and salt in a saucepan.

Stir over low heat for 5 minutes, stopping when most of the milk is absorbed and the chestnuts crush easily.

Add the vanilla and blend the chestnut mixture while it is hot.

When the paste is smooth and holds its shape on a spatula, spread it on a wide plate and cool it below 25°C.

Heat the oven to 200°C and line a baking sheet with parchment.

Roll the pastry to 3 mm on a lightly floured surface and cut twelve 10 cm squares.

Place about 55 g of chestnut paste and one whole chestnut in the center of six pastry squares.

Brush the edges lightly with cold water, cover with the remaining squares, press out trapped air, and crimp the edges with a fork.

Chill the shaped pies on the baking sheet for 15 minutes.

Beat the egg, brush a thin layer over the tops, and cut two 2 cm steam vents in the center of each pie.

Bake at 200°C for 10 minutes, then lower the heat to 185°C without opening the door and bake for 12 to 14 minutes more.

Remove when deeply golden with distinct layers and a firm bottom, then cool on a rack for 20 minutes.