Method
Continue to mix until a dough texture
is formed
Separate the dough into 3 hand
sized balls
Using a rolling pin, roll each ball of
dough out into a small plate size and
place it onto a plate
Taking the filling prepared earlier,
scoop the filling and place it in the
centre of the pastry
Brush half the edges with egg wash
(1 beaten egg) and with the half that
is not brushed lift and fold over to
the brushed side to close the mixture
Once folded, use your fingers to seal
the mixture in and flatten the edges
of the dough
Use a fork to pleat the edges and poke
some holes at the top of the pastry
Then cut off the excess pastry around
the sides
Repeat steps 7-9 until the filling
is used
Once completed, place plates in the
oven and bake for 20 mins at 180°C
to complete
Prepare a pot on medium heat, pour
in skim milk
Add the juice from the crushed
pineapple into the pot
Custard
Add vanilla extract and custard
powder into a separate bowl
Add water into bowl and combine all
ingredients until custard is dissolved
Slowly add the custard to the pot and
add sugar too
Continue to stir until the consistency
is smooth and thick
Once this consistency is evident put
the filling to the side to cool down to
room temperature
Preheat the oven to 180°C
Pastry
Prepare your dry ingredients in a bowl
by adding plain flour, baking powder
and salt, and mix to combine
Then add butter and mix to combine
Once the mixture has come to a
breadcrumb consistency, add lite
coconut milk