Salted Egg Mooncakes

Heat the oven to 180°C (200°C in a fan oven), 375°F, gas 5.

To make the dough, mix the flour with the butter, egg yolk, a pinch of salt and 2-3 tbsp cold water and knead quickly into a smooth dough. Wrap in cling-film and chill for approx. 30 minutes.

To make the filling, soften the dates and raisins in the strong tea for half an hour.

In the meantime dry roast the nuts in a pan for 2 minutes until golden brown and season the hard boiled egg yolks with salt.

Drain the tea from the softened fruit and add the egg whites from the two remaining eggs.

Roll out the dough on a floured surface approx. 5 mm thick. Cut out circles that are slightly larger than a mooncake tin (or a small soufflé dish). Place the circles in the greased tins or dishes and fold up the edges. Cut out lids from the remaining dough.

Make a thick syrup from the sugar and 1-2 tbsp water and allow to cool slightly. Add the syrup and the nuts to the fruit-egg white mixture and knead into a moist dough.

Fill the dishes with the filling and place a salted egg yolk in the middle of each. Cover with more filling and place the lid on top, closing it well.