COCONUT GIZZADA (PINCH-ME-ROUN’)

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COCONUT GIZZADA (PINCH-ME-ROUN’)

COCONUT GIZZADA (PINCH-ME-ROUN’). Alimento Base: Coconut, 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,...
Tiempo de preparación 1 h 10 min
Tiempo total 1 h 10 min
Plato Coconut
Cocina Jamaica
Raciones 8 comensales

Ingredientes
  

  • 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

Elaboración paso a paso
 

  • 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.