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
Goes well with
Moscato d'Asti
local
Jasmine Tea
international
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
- 40g40g All Purpose Flour
- 20g20g Cake Flour
- 34g34g Butter, cold, cubed
- 10g10g Lard
- 6g6g Sugar White
- 16g16g Water, cold
- 1g1g Salt
- 130g130g Pineapple, finely chopped
- 22g22g Brown Sugar
- 6g6g Cornstarch
- 8g8g Butter, melted, for filling
- 10g10g Egg Yolk, beaten, for egg wash
