HOPIA

            PASTRY:

          2 cup all-purpose flour

          1 1/2 tbsp. sugar

          1 tbsp. corn syrup

          1/2 cup water

          1/2 cup pork

              PASTE:

          1 cup all-purpose flour

               FILLING:

          2 cup cooked green beans, mashed

          1 cup sugar

      Boil the mongo  or green beans in water until 

           very soft for about one hour.

      Drain excess water, add one cup sugar per two

            cups cooked mongo and cover low heat until

   
    sugar is fully incorporated, stirring while cooking.

           NOTE:

      If desired, camote may be used in combination with

           mongo.

      Place 2 cups flour in a large in a large mixing bowl,

            make a well and add in the center, water and 

            corn syrup.

      Stir water gently to dissolve sugar and syrup.

      Add pork lard.

      Mix with wooden spoon just enough to incorporate

           ingredients with flour.

      Do not over mix.

      Form dough into a ball, return into bowl, cover 

          with sloth set aside for 30 minutes.

      In a bowl, mix together 1 cup flour and 1/2 cup

           lard until a homogeneous paste is formed.

      On lightly floured board, roll out the dough with a

           rolling pin to form a rectangle 1/4" thick with a

           spatula, spread the paste evenly over the rectangle

          so that the paste covered 2/3 of the dough with 2 

          layers of paste in between.

      Roll out dough to its original size and repeat folding 

          operation, this time without paste.

      Roll out the dough once more and fold for the third 

          and last time.

      Allow the dough to relax for 5 minutes.

      Roll the dough once more to its original size.

      Cut the sheet of dough lengthwise into 2 equal

           sections.

      Roll each section as in jelly roll and with a sharp

             knife cut 10 equal portion on each sections.

      Take one portion and flatten out with hands or

            rolling pin to form a thin circular piece.

      Add about 2 tsp. of filling at the center, bring up

           the size of the dough to top center.

      Seal well.

      Press top lightly to flatten.

      Place on ungreased baking sheet lined with brown

           paper, brush with eggs or milk, then prick

           individual pieces 2 or 3 times.

      Bake in a hot oven or 400-425F. for about 25

           minutes or until golden brown.