Paifala (Pineapple and Coconut Pasties) is a traditional American Samoan recipe for a classic dessert of baked shortcrust pasties with a pineapple, sugar and coconut filling thickened with cornflour. The full recipe is presented here and I hope you enjoy this classic American Samoan version of: Pineapple and Coconut Pasties (Paifala).
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This is a dessert from American Samoa of pasties with a pineapple and coconut filling.
Ingredients:
For the filling:
450g drained crushed pineapple
200g sugar
120ml coconut milk
40g cornflour (cornstarch)
180ml reserved juice from the crushed pineapple
For the Pastry
360g flour
2 tsp baking powder
75g butter
250ml coconut milk
pinch of salt
Method:
Combine the crushed pineapple, sugar and coconut milk in a saucepan over medium heat and bring to a simmer. Be careful not to let the mixture boil or the coconut milk may curdle.
In a bowl, whisk together the cornflour and reserved pineapple juice until the mixture is smooth then add to the hot pineapple mixture. Stir, heating gently, until the mixture thickens then take off the heat and set aside to cool.
Combine all the pastry ingredients in a bowl and mix until they come together as a dough. Divide the dough into five parts, then roll each part into a 20cm diameter circle.
Spread some of the filling mixture onto one half of each circle (allow a margin to crimp). Fold the other half of the pastry over the top of the filling, stopping about 6mm from the edge. Fold the bottom 6mm of pastry over the top edge, then crimp with a fork. Repeat until you've finished all of your pies.
Prick a couple of holes in the top then transfer to a greased baking tray. Place in the centre of an oven pre-heated to 180180°C and bake for 30-35 minutes, until the pastry is golden and the filling is piping hot.
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