PAIFALA - SAMOAN HALF MOON PIES
Makes 5 large 8-inch pies
Crust
3 cups all-purpose flour
1 teaspoon baking powder
⅔ cup cold unsalted butter, cubed
1 cup coconut milk (cold)
Pinch of salt
Filling
2 cups crushed pineapple
1 cup whole milk
1 cup sugar
1 cup pineapple juice
⅓ cup custard powder*
Prepare the Filling: In a medium saucepan, stir together the crushed pineapple, sugar, and coconut milk. Place over medium-low heat and bring to a gentle simmer. In a small bowl, whisk the custard powder into the pineapple juice until smooth, then stream it into the saucepan. Stir constantly until the mixture transforms into a thick, glossy custard. Remove from heat and cool completely before using.
Cut the Pastry Dough: In a large mixing bowl, whisk the flour and baking powder. Add the chilled butter cubes; use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs, with a few pea-sized bits remaining.
Bind and Divide: Slowly stream in the cold coconut milk, mixing just until a firm dough pulls together. Pro tip: Avoid over-kneading to keep the crust flaky. Divide the dough into 5 equal portions and roll each into a smooth ball.
Shape and Fill: On a lightly floured surface, roll one dough ball into an 8-inch circle. Place the dough onto an 8-inch plate to guide your shape. Spoon a generous amount of the cooled pineapple custard onto one half of the circle, leaving a small border around the edge.
The Perfect Seal: Lightly dampen the rim of the dough with water. Fold the empty half over the filling to create a crescent. Use a fork to crimp the edges firmly, then run a knife along the rim of the plate to trim away any excess dough for a clean, professional finish. Repeat with the remaining balls.
Bake to Golden Perfection: Preheat your oven to 375° and line a baking sheet with parchment paper. Arrange the pies on the tray and bake for 25 to 30 minutes. You’re looking for a beautiful, light golden brown finish.
Cool and Serve: Transfer the pies to a wire rack. Let them rest for a few minutes so the filling sets—these are best served warm when the crust is crisp, and the pineapple scent is at its peak.
*Editor’s note: Custard powder is a shelf-stable, egg-free, corn flour mix used to make creamy vanilla-flavored custards. Uncommon in American recipes, you can find many options to order online or buy it in person at World Market.