Pandan Mini Pie’s with Pineapple Chia Seed Jam

Desserts | Recipes | Spring/Summer
July 6th, 2018
Jump to the Recipe

This is a healthy-ish version of the traditional Pineapple Tarts from Singapore.  The crust is infused with Pandan and the Pineapple Jam is made with date syrup and chia seeds. 

Pandan

I know two pandan posts in a row.  Is that a faux pax or does it mean that I am going to be known as the pandan lady?  In all seriousness finding this pandan powder has got me all inspired, so be forewarned.  There will be more!

Pineapple Tarts

If you have been following me for awhile you know that I lived in Singapore before I moved here to San Francisco.  I spent 6 years there living the expat corporate life for Visa.  In a nutshell I had lots of fun.  The food there is incredible and one of the things I miss the most is the Pineapple Tart.  Traditionally it’s served during Chinese New Year.  It’s a buttery pie that is filled with sweet pineapple jam.  I have been wanting to make a healthier version for sometime now and when this pandan powder came into my life, I knew what I wanted to do.

Not many make this tart from scratch because it’s a little labor intensive, but if you are just making it from one pineapple and half a portion of dough it cuts your time so much.

Pineapple Chia Seed Jam

To make the jam, peel and cut 1 fresh sweet pineapple and place in a food processor with half a cup of date syrup.  Process until the fibers have broken down and looks like pineapple slush.  Pour in a wok and add in a fourth of a cup of vegan butter and a fourth of a cup of chia seeds.  Now the fun begins.  You have to get it up to a low boil and then simmer while you keep stirring.  It will take about 20-30 for it to start looking jammy.  Once it starts holding it’s shape when you push it to one side of the wok, it’s ready.  Set aside to cool down fully.  I recommend waiting until the next day to use the jam so that the flavors come out more.

Pandan Crust

Instead of the usual butter crust, in this version we add a little bit of pandan powder.  I used my vegan pie crust recipe and cut it in half and added 2 tablespoons of pandan powder.

To get a handle on portion control I used a one inch round cookie cutter and placed the pineapple chia jam in the middle and used a fork to seal and crimp the sides.  The crust stays green when you bake it and it gives the dough a slight more coconuty dimension.

So there you have it, one of my favorite treats from Singapore healthy-fied!  Hope you enjoy it!

You can also try my Real Deal Pandan Butter Mochi if you need to use up your pandan powder or if you are after more Filipino inspired flavors you can also try my Warm Matcha Chia Pudding with Mochi Balls.

 

Pandan Hand Pie with Pineapple Chia Jam
5 from 1 vote
Print

Pandan Mini Pie's with Pineapple Chia Seed Jam

Course Dessert
Cuisine Filipino, Singapore
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 Mini Pie's
Author Rezel Kealoha

Ingredients

Pineapple Chia Seed Jam

  • 1 Fresh Pineapple, peeled, and cubed
  • 1/2 Cup Date Syrup
  • 1/4 Cup Chia Seeds
  • Pinch Of Salt

Pandan Vegan Pie Crust

  • 1 Cup Whole Wheat Flour
  • 1 Teaspoon Coconut Sugar
  • 2 Tablespoons Pandan Powder
  • 1/4 Cup Ice Cold Vegan Butter
  • Pinch of Salt
  • 2 Tablespoons Ice Water

Instructions

Pineapple Chia Seed Jam

  1. In a food processor place the fresh pineapple cubes and date syrup and process until smooth.  Transfer to a wok or large pan and add in the chia seeds, vegan butter and salt.  Bring up to a low boil under medium heat. 

    Be careful as this mixture tends to bubble over.  You have to stir constantly so that it doesn't stick to the bottom of the pan and doesn't burn. 

  2. In about 20-30 minutes it will start to come together and when the mixture looks thick and jammy and starts to hold it's shape when you push to the side of the wok/pan, it's done. Set aside to cool at least over night.

    Bring to room temperature before putting in the refrigerator.

Pandan Vegan Pie Crust

  1. Put the flour, padan powder, coconut sugar and salt in a food processor.  Pulse a few times until it's fully mixed. 

  2. Cut the butter into cubes and add in the flour mixture one at a time pulsing in between. Once all the butter has been incorporated it should look like big chunks of sand. Add in the water a little at a time pulsing in between. The dough is finished when it starts coming together.

    Form the dough into a disk and wrap in wax paper. Let rest for an hour.

Make the Mini Pies

  1. Pre-Heat oven to 350 degrees.

  2. Flour your surface and roll out the dough half a cm thick. Cut into circles and place a teaspoon of pineapple chia jam in the middle. Wet the edges of the circle around the jam and cover with another piece of dough. Use a fork to crimp and seal the edges.

  3. Bake for 12 minutes until the dough gets puffy. Serve right away. The pies can be kept at room temperature up to 3 days.

Recipe Notes

You can make the pies and freeze them raw up to 6 months.  You can bake from the freezer, just up the baking time to 20 minutes and adding more minutes if needed. 

Share This Post:
You Might Also Like

follow along at

@rezelkealoha

  • Read previous post:
    Pandan Butter Mochi
    Real Deal Pandan Butter Mochi

    Close