Food recipes
Paifala (American Samoa) - Half-Moon Pies
Paifala (American Samoa) - Half-Moon Pies Ingredients: pineapple, raw, all varieties sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d cornstarch pineapple juice, canned or bottled, unsweet...
Paifala (American Samoa) - Half-Moon Pies
Ingredients:
pineapple, raw, all varieties
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
Directions:
Combine the pineapple, sugar and milk into a saucepan and heat until simmering.
Be careful not to boil or the milk will curdle.
Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple.
Stir until the mixture thickens, then remove from the heat and let cool.
Put all of the dough ingredients into a bowl and blend until a dough forms.
Divide the dough into five parts, then roll each part into an 8-inch circle.
Spread some onto one half of each circle.
Fold the other half over the top, stopping about a quarter inch from the edge.
Fold the bottom quarter inch over the top edge, then crimp with a fork.
Repeat until you've finished all of your pies.
Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.
Ingredients:
pineapple, raw, all varieties
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cornstarch
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
Directions:
Combine the pineapple, sugar and milk into a saucepan and heat until simmering.
Be careful not to boil or the milk will curdle.
Now mix the cornstarch with the reserved pineapple juice until it is smooth, and add to the pineapple.
Stir until the mixture thickens, then remove from the heat and let cool.
Put all of the dough ingredients into a bowl and blend until a dough forms.
Divide the dough into five parts, then roll each part into an 8-inch circle.
Spread some onto one half of each circle.
Fold the other half over the top, stopping about a quarter inch from the edge.
Fold the bottom quarter inch over the top edge, then crimp with a fork.
Repeat until you've finished all of your pies.
Prick a couple of holes in the top and put into a 375 degree oven for 30 to 35 minutes.