Pâtés à la Goyave (Guava Pasties) is a traditional Martinique recipe a classic dessert of shortcrust pastry with a guava jam filling that's baked to cook. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Guava Pasties (Pâtés à la Goyave).
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Ingredients:
1 batch Pâte Brisée or sablée selon according to your preference guava jam (not guava jelly, do not confuse!)
1 egg, separated
Semi-skimmed milk
Method:
Pre-heat your oven to 180°C.
Prepare your choice of pastry according to the recipe. If chilled, remove from the refrigerator 10 minutes before use. Turn out onto a lightly-floured work surface and with a rolling pin roll out.
Using a pastry cutter cut out rounds about 10cm in diameter.
Take two bowls, place the egg white in one and in the other beat the yolk with 3 tbsp milk.
Take the guava jam and spread all over the tops of the pastry circles (but leave a small gap around the edges).
Using a brush, coat the edges lightly with egg white so that it aids the sealing of the pasties. Now close the pasties by folding it back on itself so you end up with a half-moon shape.
Carefully transfer the pasties (using a spatula to help) to a greased baking tray. Now prick the tops with the tines of a fork to make steam holes. Brush the tops with the egg yolk and milk mixture to glaze.
Transfer the jam pasties to the centre of your pre-heated oven and bake for about 20 minutes, until the pastry is golden brown and cooked through.
Remove from the oven and set aside on a wire rack to cool for 15 minutes. They are best served warm.
For a more substantial dessert serve warm with ice cream.
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