Impress guests by serving as a desert or spice up afternoon tea with a slice of this Papaya and Coconut Pie from Selina Periampillai's cookbook: The Island Kitchen...
The ‘tourte’ is a French-Rodriguan recipe with a jam-like, tropical fruit filling encased in a buttery shortcrust pastry. These decorative pies are a real feature of the bustling Port Mathurin bazaar on the north coast of the island.
They are all creatively crimped, and traditionally the names of the fruit within are written in pastry on the top of each pie. A slice of this is great as an afternoon treat or dessert.
There are a few variations with these fillings and my other favourites include plain coconut, local honey and lemons, and coconut with chocolate.
Prep: 10 mins, plus 30 mins chilling
Cook: 40 mins, plus 15 mins cooling
For the pastry:
250g plain flour, plus extra for rolling
125g unsalted butter, cold, cut into cubes
½ tsp ground cinnamon
1 large egg (at room temperature), beaten
1-2 tbsp milk
Egg or milk, for glazing
For the filling:
2 ripe papayas (or 1 pineapple)
150g unrefined sugar or cane sugar
1 small coconut, freshly grated
1 tsp vanilla extract
Note: If using a conventional oven (not fan), then place the pie on the bottom shelf of the oven to ensure the pastry is cooked throughout.
Selina Periampillai is a london-based self-taught chef born to Mauritian parents. Her first book: The Island Kitchen: Recipes from Mauritius and the Indian Ocean will take you on a journey around the Indian Ocean Islands, to taste the flavours of the markets of Mauritius, the spuce garden of the Seychelles and the fishing coasts of the Maldives.
The book includes 80 simple recipes ranging from quick and easy mid-week meals to large rum-filled gatherings.
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