By panipopos
I’ve done something a niggling dissimilar this time. I’ve made mortal else’s recipe.
You run into , dorsum inwards my pre-blogging days , whenever I googled “paifala recipe” , this i recipe would present upward 95% of the time. (And Google would also enquire me if I meant to search for “paella recipe”. The nerve!)
Since this recipe is out at that topographic point inwards Googleland every bit the recipe for paifala , I was intrigued as well as had to motility it out. Now this is non , I repeat , this is NOT my recipe. Paifala at my draw solid were pineapple-custard stuffed confections enrobed inwards a buttery , smoothen shortcrust pastry. No , this is definitely non that recipe.
This recipe uses cornstarch instead of custard , as well as the piecrust is similar to masi samoa. The pastry is much nuttier as well as fragrant than the paifala I’m used to , as well as the filling is merely every bit proficient every bit custard. The ingredients are thence uncomplicated as well as unpretentious , as well as the gustatory modality is – what’s the give-and-take I’m looking for – honest. That’s why I’m labelling this a ‘traditional’ recipe. No yellowish nutrient colouring to hold upward constitute hither folks!
So actually , whose recipe is this?
Why , it’s Lily Dayton’s.
Who?
Here , check it out for yourself. I retrieve she in conclusion deserves credit for her much-plagarised recipe.
Unless she got it off Google herself. LOL.
JK. Much abide by for Ms Dayton as well as her paifala.
I’ve made slight changes (5 cups of flour was a tad chip likewise much for me as well as her baking fourth dimension was likewise short) , but otherwise , this is a solid recipe. So hither it is , proficient ole’ honest island-style paifala.
Paifala (makes 5)
adapted from Lily Dayton's recipe
Filling:
2 cups drained crushed pineapple
1 loving cup (200g) sugar
½ loving cup (120ml) milk
⅓ loving cup (30g) cornstarch
⅓ loving cup (80ml) syrup from crushed pineapple
Piecrust:
3 cups (375g) flour
2 teaspoons baking pulverization
⅓ cup (75g) butter
1 loving cup (240ml) kokosnoot milk
pinch salt
Make the filling ahead as well as laissez passer it ample fourth dimension to cool to room temperature. Simply mix the pineapple , saccharide as well as milk inwards a saucepan as well as oestrus until simmering. Dilute the cornstarch amongst the pineapple juice as well as add together this to the pineapple mixture. Stir it over depression oestrus for 1-2 minutes until the mixture thickens. Remove from the oestrus as well as cool.
For the piecrust , throw everything inwards a bowl as well as mix. When it starts to come upward together , plough it out onto a lightly floured surface as well as press it together. Don’t knead this dough or it’ll hold upward chewy as well as tough.
Cut your dough into 5 equal pieces. Roll each slice out into an 8” (20cm) circle. Put or thence of your cooled pineapple filling into the centre. But pay attending to how much yous seat inwards - likewise much as well as the pie volition outburst inwards the oven , likewise niggling as well as people volition complain. The recipe to a higher house makes merely plenty for 5 pies.
Lightly moisture the edges of the piecrust amongst H2O , as well as thence crimp i one-half of the pie over the other. Press the edges together amongst your fingers or , if yous wanna hold upward fancy , amongst a fork. Pierce the transcend of the pie several times thence bake at 375°F (190°C) for 35-40 minutes until calorie-free golden. Remove from the oven as well as cool.
Big half-moon pies are normally served inwards thick strips , but since these are alone 8” broad , I see yous could laissez passer a hungry Samoan a whole one. Or two.
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