Liberian Pawpaw Pie is a traditional Liberian recipe for a classic pie with a papaya filling prepared either as a tart or tartlet or as a pastie. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Pawpaw Pie.
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These are classic Liberian sweet pies with a papaya (pawpaw) filling all cooked in a light flaky pastry crust.
Ingredients:
300g (2 1/2 cups) plain flour
1/2 tsp sea salt
220g (1 cup) butter, cubed
75ml (5 tbsp) whole milk, cold (you may not need all the milk)
1 large papaya
400g (2 cups) sugar
1/2 tsp ground cinnamon
1 tbsp lime juice
2 tsp cornflour (cornstarch)
Method:
Sift the flour and salt into a large mixing bowl. Add the butter then rub in with your fingertips until the mixture resembles breadcrumbs. Form a well in the centre and add half the milk. Stir to combine then keep adding milk a little at a time until the ingredients come together as a dough.
Turn onto your work surface and knead for a few minutes until smooth and elastic. Shape into a ball, cover with clingfilm (plastic wrap) then chill in your refrigerator for 20 minutes.
Now prepare the filling. Peel the papaya and remove the seeds then chop the flesh into cubes. Transfer the papaya flesh to a saucepan, add 125ml (1/2 cup) water then place over medium heat. Pour over the sugar, cover and cook for 15 minutes. At this point remove about 120ml (1/2 cup) of the stewing liquid and set aside to cool.
Stir the cinnamon and lime juice into the papaya. Mix the cornflour into the reserved papaya liquid then return this to the pan, stirring well to combine. Now mash the papaya with the back of a spoon to form a paste. Take off the heat and set aside to cool.
Take your pastry, turn out onto a lightly-floured work surface and roll out. You can cut out rounds or squares for filling with the papaya mixture (in the same way as pasties) or you can use the pastry to line small pie dishes, filling with the papaya mixture (the shapes and types are really up to you).
As you prepare the pastries transfer to a greased baking tray. Transfer to an oven pre-heated to 175°C (350°F and bake for about 20-25 minutes, until golden brown and piping hot in the centre.
