I’ve done something a little different this time. I’ve made someone else’s recipe.
So really, whose recipe is this?
Why, it’s Lily Dayton’s.
Here, check it out for yourself. I think she finally deserves credit for her much-plagarised recipe.
Unless she got it off Google herself. LOL.
JK. Much respect for Ms Dayton and her paifala.
I’ve made slight changes (5 cups of flour was a tad bit too much for me and her baking time was too short), but otherwise, this is a solid recipe. So here it is, good ole’ honest island-style paifala.
Paifala (makes 5)
adapted from Lily Dayton's recipe
2 cups drained crushed pineapple
1 cup (200g) sugar
½ cup (120ml) milk
⅓ cup (30g) cornstarch
⅓ cup (80ml) syrup from crushed pineapple
3 cups (375g) flour
2 teaspoons baking powder
⅓ cup (75g) butter
1 cup (240ml) coconut milk
For the piecrust, throw everything in a bowl and mix. When it starts to come together, turn it out onto a lightly floured surface and press it together. Don’t knead this dough or it’ll be chewy and tough.
Cut your dough into 5 equal pieces. Roll each piece out into an 8” (20cm) circle. Put some of your cooled pineapple filling into the centre. But pay attention to how much you put in - too much and the pie will burst in the oven, too little and people will complain. The recipe above makes just enough for five pies.
Lightly wet the edges of the piecrust with water, and then fold one half of the pie over the other. Press the edges together with your fingers or, if you wanna be fancy, with a fork. Pierce the top of the pie several times then bake at 375°F (190°C) for 35-40 minutes until light golden. Remove from the oven and cool.
Big half-moon pies are usually served in thick strips, but since these are only 8” wide, I reckon you could give a hungry Samoan a whole one. Or two.