Mix all the ingredients of water-oiled crust together in a big bowl, knead them until they become a smooth and elastic dough. (You can do this in a bread machine). Put the dough in a bowl cover it with a wet cloth and let stand for 30 minutes. Mix the ingredients of the pastry crust in another bowl (if you use the lard, you should store the lard for this step into the fridge for 3 hour before you get start).blend them until a red dough is formed. Cover the red dough with plastic wrap and cool it in the fridge for 20 minutes. Bake the walnut and 210g sesame for filling in an oven for 10 minutes, 150 degrees Celsius. Heat a dry pan with low flame, then pour 230g all-purpose flour into the pan, stir the flour in the heated pan until it turns golden. Get the golden flower in to a container, then put 3g sesame, 3g peppercorn and 6g salt in the same heated pan. Stir fry them until you smell their fragrance. Put the all the sesame (213g in total), peppercorn, and salt into the food processor, break them into greasy powder. Pour the sesame powder into the container with golden flour, add 200g maize oil, dry grapes, honey, and baked walnut. Mix all ingredients of the filling well. Here we have our filling done Divide the filling evenly into 28 portions. Shape each portion of filling into balls. After the doughs for water-oiled crust and pastry are properly rested, place both doughs on the panel. Divide the dough for water-oiled crust in to 14 portions, and then do the same to the dough for pastry. Pair each portion of water-oiled dough with a portion of pastry dough. Shape each portion of pastry and water-oiled crust dough into balls. Roll out a portion of water-oiled crust dough in to a flat circle with a rolling pin, then rap a portion of pastry dough with the round, flat portion of water-oiled dough. Do this for the rest of the portions. (Remember! Do seal up the seal tightly!). Rest the wrapped doughs for 10 minutes. Roll out one wrapped dough, until it become a flat oval, approximately 8cm in width and 15-20cm in length. (Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder. Do all these for the rest of the warped doughs. Rest the cylinder-shaped dough for 10 minutes. Roll out one cylinder along the longer side, until it become a flat oval, approximately 5cm in width and 30 cm in length (AGAIN Be careful! Do not break the outer water-oiled dough by mistake!), then roll up the flat oval along the longer side, make it a cylinder again. Do all these for the rest of the warped doughs. Cut a cylinder dough into two pieces at the midpoint of the longer side with a sharp knife. If you do this correctly, you will see many red rings at the sections, just like the growth rings of a tree. Do it for the rest of each cylinder doughs. Place the section of one piece of dough upward, flatten the little dough slightly with you palm, and then roll it out into a flat circle, about four to five inches in diameter (if you want your pies look good, you should try you best to prevent the red rings in the middle from any distortion). Wrap a portion of filling (shaped in a ball) with the flat dough (you can cover the filling with the flat dough, place the section on the top, and wrap the filling by sealing the dough at the bottom.) Do this for the rest of the doughs and filling. Here you get the uncooked pies LOL! Place all the uncooked pies in to a baking tray, and then heat the oven with 170 degrees Celsius for 5 minutes. Place the baking tray on the middle rack of oven, bake for 25 minutes with 170 degrees Celsius. Done! Enjoy this GREAT dessert! Remember to serve it for Chinese New Year!