RECETAS Y COCINA

Ingredients

• Pastry:
• 2 cups flour
• 1/2 tsp salt
• 2 1/2 oz butter or margarine
• 1 1/2 oz shortening
• 1/4 cup ice water
• Filling:
• 1 large coconut, grated
• 1 cup light brown sugar
• 1/4 tsp grated nutmeg
• 1 tbsp water
• 1 tbsp butter

Preparation

Preheat oven to 350 degrees Fahrenheit.

Sift flour and salt for pastry shells. Add butter and shortening and cut in flour. Pour in ice water to form a dough.

With a pastry blender, two knives or fingers, blend until mixture resembles coarse crumbs.

With hands, shape into a ball and wrap on foil, waxed paper or plastic.

Allow to rest in refrigerator for 30 minutes (not the freezer).

Divide pastry into 8 pieces.

With hands roll each piece of pastry into a ball, then use a rolling pin to roll balls flat to make a 3-inch circles 1/4 inch thick.

Pinch the edges to form a ridge to hold in coconut and sugar mixture.

Put on greased tin sheets and partly bake shell.

To make filling: Mix coconut, sugar, nutmeg and water and cook over a low flame for about 20 minutes.

Add butter. Fill shells with coconut mixture and bake for a further 15–20 minutes.

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