Guyanese Pine Tarts

Step 1

Add salt then grate frozen butter using the shred side of a cheese grater into the flour.

Step 2

Using a pastry blender or fork blend the butter into the flour but do not over blend, leaving little chunks of butter creates a really flaky texture.

Step 3

Then add the vegetable shortening and combine until it is full mixed and crumbly

Step 4

Add the ice water a little at a time and press the flour together to form a dough ball. Do not knead the dough as this will remove the flaky texture

Step 5

Place in a ziplock bag and refrigerate for about 30 minutes

Step 6

Combine the crushed pineapples, sugar and cinnamon in a small saucepan, on medium heat. Allow to come up to temperature then cook until all medium liquid cooks off and a jam forms. Set aside and let cool completely

Step 7

Preheat Oven to 350 °F

Step 8

Divide the pastry dough into two and place one half back into the ziplock bag and back into the refrigerator

Step 9

Working with the remaining half, roll the dough out until it is 1/8th inch thick, then using a circular mold cut 6 shapes out of the dough. You may need to cut three, then press the scraps together, roll out again and cut another three

Step 10

Fill the center of each circle with 1 1/2 tablespoons of pineapple filling. Then brush the around the edges with some cold water then fold over the edged to form a triangle.

Step 11

Place on a greased baking sheet, then brush with the egg wash

Step 12

Repeat steps 2 to 4 with the remaining pastry dough

Step 13

Bake at 350°F for 20 to 25 mins, then remove from the oven and let cool before eating, the filling will be hot