1.For the water and o il pastry: Mix together all the ingredients until a smooth dough forms. Rest for 30 minutes.
2.For the crispy pastry: Mix the lard into the flour until a loose dough forms, adding a little water if necessary. Rest for 30 minutes.
3.Flatten out the water and oil pastry and then use to wrap the crispy pastry.
4.Dice the pickled mustard greens and mix with the rest of the filling ingredients until smooth.
5.Roll out the combined doughs into a long strip then roll up and roll out again. Cut into even pieces and use to wrap small amounts of the filling.
6.Brush the mooncakes with a little beaten egg and sprinkle with sesame seeds.
7.Preheat the oven to 200℃ and bake the mooncakes for 30 minutes.