Pineapple and Palm Sugar Turnovers
- Make a quantity of sweet pastry by combining the flour, icing sugar, butter and salt in a food processor until the mixture resembles breadcrumbs.
- Whisk the egg and water separately until combined and then add gradually to the flour mixture while processing. Stop processing when the mixture forms large clumps before it forms a ball.
- Turn the pastry out onto baking paper and knead gently to bring together. Form into a log and cover with plastic wrap and refrigerate for a minimum of 2 hours.
- Preheat the oven to 190 deg Celsius.
- Cut the skin from the pineapple, then cut flesh in half lengthways and remove core from each piece. Cut flesh into 5 mm cubes and place into a bowl. Add coconut, palm sugar, vanilla and star anise. Mix well to combine.
- Divide pastry into 8 pieces. Working with 1 piece at a time, use a lightly floured rolling pin to roll pastry out on a lightly floured pice of baking paper until 15 cm round.
- Place a heaped tablespoon of pineapple mixture on 1/2 the pastry round. fold pastry over to form a semicircle. Using fingertips, fold over the edge and crimp. Place on a baking paper lined oven tray. wit a small sharp knife, cut slits into the top of the pastry at 1 cm intervals. Brush with milk and sprinkle with sugar.
- Bake for 20 minutes or until golden. Serve warm or at room temperature.