Chinese · Dessert
Sweet Pineapple Pastry Pies
A pair of individual Chinese-style sweet pastry pies, each filled with a thick, jammy pineapple filling cooked down from fresh pineapple and brown sugar, encased in a short, crumbly butter-and-lard pastry and finished with a golden egg-washed lattice top.
$1
35 minsPrep
25 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
418Calories
4.2gProtein
23.7gFat
48.3gCarbs
20.2gSugar
1.6gFiber
336mgSodium
104mgChol
13.2gSat Fat
127mgPotassium
33mgCalcium
1.9mgIron
0.1mcgVitamin B12
31.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
sweet-spot
hidden-gems
Instructions
1
Simmer chopped pineapple with brown sugar in a small pan over medium heat for 12-15 minutes, stirring often, until most liquid evaporates.
2
Stir the cornstarch into a splash of the pineapple's own juice, mix back in, and cook 1-2 minutes until the jam thickens and turns glossy; stir in the melted butter, then cool completely.
3
Rub cold cubed butter and lard into the flours and salt until the mixture resembles coarse breadcrumbs.
4
Dissolve the sugar in the cold water and sprinkle over the flour mixture, cutting in with a knife until it just comes together into a dough; do not overwork.
5
Wrap the dough and chill in the fridge for 30 minutes.
6
Divide the dough in half and roll each piece out to line a 8cm individual tart tin, trimming the excess.
7
Spoon the cooled pineapple filling into each pastry shell and smooth the top.
8
Roll out the trimmings and cut lattice strips or a small lid for each pie, pressing the edges to seal.
9
Brush the tops with beaten egg yolk.
10
Bake at 190°C for 22-25 minutes until the pastry is golden brown.
11
Cool the pies on a wire rack for at least 10 minutes before unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.7 oz20g cake flour
- 1.2 oz34g cold, cubed butter
- 0.4 oz10g lard
- 0.2 oz6g sugar white
- 0.6 oz16g cold water
- 0 oz1g salt
- 4.6 oz130g finely chopped pineapple
- 0.8 oz22g brown sugar
- 0.2 oz6g cornstarch
- 0.3 oz8g melted, for filling butter
- 5/85/8 egg yolks, beaten, for egg wash (10g)
