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The Honolulu Advertiser
Turnover turns up in California | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, March 21, 2007

FOOD FOR THOUGHT
 Turnover turns up in California

By Wanda A. Adams
Advertiser Columnist

 •  Alan Wong and his crew find Culinary insights
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ABOUT THAT SODA BREAD

Last week's recipe for Noel Trainor's Irish Soda Bread had a problem: Though the bakers at Hilton Hawaiian Village swore to me when I checked that the recipe made just one loaf, they later realized they'd goofed. It makes two 8-inch loaves. This also affects the nutritional analysis.

Here's the correct analysis: 270 calories, 13 g fat, 8 g saturated fat, 60 mg cholesterol, 800 mg sodium, 35 g carbohydrate, 1 g fiber, 26 g sugar, 4 g protein. Everything else about the recipe is correct — and it's delicious.

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Online reader Maria Saena's request for Samoan-style pineapple half-moon pies came from across the ocean, e-mailed from Alaska. And the answer came a long distance, too, from Gladys Baird, who got the recipe from a specialty food shop, Oloa Samoa, in Oceanside, Calif.

These pineapple-and custard-filled turnovers are sometimes made with packaged custard powder, but this version uses plain old cornstarch. You're on your own here; I didn't test this recipe; am just passing it along — looks mighty rich.

PAI FALA

For the crust:

  • 5 cups flour

  • 3 teaspoons baking powder

  • 1/2 cup butter

  • 1 (14-ounce) can coconut milk

    For the filling:

  • 4 cups crushed pineapple, drained

  • 2 cups sugar

  • 1 cup milk

  • 1/2 cup cornstarch

  • 1/2 cup pineapple juice

    For the crust: Whisk together flour and baking powder, cut in butter, then mix in coconut milk until a smooth ball forms. Divide into six pieces and roll each out into an 8-inch circle.

    For the filling: In a saucepan, heat together pineapple, sugar and milk until hot. Whisk cornstarch into pineapple juice and add to heated pineapple. Stir and allow to cool. Spoon pineapple filling into middle of each dough circle. Fold over and seal edges, brushing with a little water. Prick tops of turnovers with fork to release steam.

    Place on greased cookie sheets and bake at 375 degrees for about 15 minutes or until golden brown.

    Makes 6 turnovers.

  • Per turnover: 1,050 calories, 29 g fat, 21 g saturated fat, 45 mg cholesterol, 350 mg sodium, 187 g carbohydrate, 6 g fiber, 91 g sugar, 15 g protein

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.
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