← Nouns Cooking · Mexican

Ingredients

• 450 g fresh pineapple, finely chopped
• 100 g Sugar
• 2 tbsp plain flour
• 1½ tsp Cinnamon
• 1 pinch Nutmeg
• 260 g plain flour
• 1 tbsp sugar, plus extra for dusting
• 1 pinch Salt
• 170 g Vegetable shortening, cold, cubed
• 120 ml ice-cold water

Method

1. Cook the pineapple and sugar in a saucepan over medium heat for 15 min, stirring, until the juice reduces. Sprinkle in the flour, cinnamon and nutmeg and cook for 5 min more, until thick and jammy. Cool completely.
2. For the pastry, mix the flour, sugar and salt, then rub in the shortening until it looks like coarse crumbs with some pea-sized bits. Stir in the cold water a little at a time until it just comes together.
3. Wrap the dough and chill for 30 min.
4. Heat the oven to 190°C (170°C fan, 375°F). Roll the pastry 3 mm thick and cut 10 cm circles, re-rolling the scraps.
5. Put a heaped teaspoon of filling on each circle, fold into a half-moon and crimp the edges with a fork. Prick the tops and dust with sugar.
6. Bake on a lined tray for 20–25 min, until golden. Cool on a rack.

Tips

• A drained tin of crushed pineapple works year-round; cook it a few minutes less.
• Brush with beaten egg before baking for shinier tops (no longer vegan).

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Kitchen Gidget