Paifala American Samoa Half Moon Pies
Transport your taste buds to the tropical paradise of American Samoa with these delightful Paifala, also known as Half Moon Pies. These golden-brown hand pies are a perfect fusion of rich, buttery pastry and a luscious pineapple filling made with crushed pineapple, vanilla, and a hint of sweetness. The flaky crust, crafted with coconut milk for an irresistibly tender bite, encases the glossy, tangy-sweet pineapple filling, reminiscent of sunny island flavors. Ideal as a snack, dessert, or even a breakfast treat, these hand pies are baked to golden perfection after being brushed with a simple egg wash for an inviting shine. Effortlessly charming and deeply satisfying, these Paifala are a must-try for anyone craving an authentic taste of Samoan culinary tradition. Perfect for gatherings or to accompany a cup of tea, each bite offers a glimpse into the warmth and comfort of island-inspired baking.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 cup Unsalted butter (cold and cubed)
- 0.5 cup Coconut milk
- 1 large Egg
- 20 ounces Pineapple (crushed, with juice)
- 3 tablespoons Cornstarch
- 0.25 cup Water
- 1 teaspoon Vanilla extract
- 1 large Egg yolk (for egg wash)
- 2 tablespoons Milk (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder.
Using your fingers or a pastry cutter, work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the coconut milk and egg. Gradually add this wet mixture to the dry ingredients, stirring until the dough just comes together.
Turn the dough out onto a clean surface and gently knead it a few times to bring it into a smooth ball. Wrap it in plastic wrap and refrigerate for 30 minutes.
While the dough chills, prepare the pineapple filling by combining the crushed pineapple (with juice), cornstarch, and water in a saucepan over medium heat. Stir continuously until the mixture thickens and becomes glossy, about 5-7 minutes.
Remove the pan from heat and stir in the vanilla extract. Allow the filling to cool completely to room temperature.
Once the dough is chilled, roll it out on a floured surface to about 1/8-inch thickness. Use a large round cutter (or a bowl with a diameter of approximately 6 inches) to cut out circles.
Place about 2 tablespoons of the cooled pineapple filling on one half of each dough circle, leaving a small border around the edge.
Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use the tines of a fork to crimp the edges for a decorative touch.
In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the tops of the pies with the egg wash to give them a golden sheen.
Place the pies on the prepared baking sheet and bake for 20-25 minutes, or until the crust is golden brown.
Remove the pies from the oven and allow them to cool slightly before serving.
Nutrition Facts
Calories |
4280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 124.4 g | 622% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 997 mg | 43% | |
| Total Carbohydrate | 589.3 g | 214% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 272.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 243 mg | 19% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1221 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
