Pandan Mini Pie's with Pineapple Chia Seed Jam
Servings: 24 Mini Pie's
Ingredients
Pineapple Chia Seed Jam
- 1 Fresh Pineapple, peeled, and cubed
- ½ Cup Date Syrup
- ¼ Cup Chia Seeds
- Pinch Of Salt
Pandan Vegan Pie Crust
- 1 Cup Whole Wheat Flour
- 1 Teaspoon Coconut Sugar
- 2 Tablespoons Pandan Powder
- ¼ Cup Ice Cold Vegan Butter
- Pinch of Salt
- 2 Tablespoons Ice Water
Instructions
Pineapple Chia Seed Jam
- 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. - 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
- Put the flour, padan powder, coconut sugar and salt in a food processor. Pulse a few times until it's fully mixed.
- 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
- Pre-Heat oven to 350 degrees.
- 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.
- Bake for 12 minutes until the dough gets puffy. Serve right away. The pies can be kept at room temperature up to 3 days.
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.