Pastry
220g All purpose flour 150g cold butter (salted)
30-50g parmesan cheese powder(optional)
1 egg yolk
30ml cold water
Pinch of salt
1. put all ingredients except the cold water and egg yolk into a food processor. Process it till resembles coarse crumbs.
2. Mix in the yolk and water to form into a ball, do not knead. Wrap in plastic and refrigerate for 4 hours or overnight.
Pineapple filling
fresh pineapple - peeled, cored and shredded
Sugar (I used Gula Melaka)
In a saucepan over medium heat, combine pineapple and sugar. Bring to a boil. Reduce heat and simmer, stirring frequently, for 30 minutes, or until mixture thickens. Remove from heat and allow to cool.
(1 pineapple I cooked for one & half hour {-.-}lll )
Prepare pineapple paste into balls (10-12g)
Cut dough into cubes (12-14g)
Flatten the dough wrap the paste into a ball.
**No egg wash needed, cos it will brown the patels.
Lay them in coloured cupcakes liners for easy handling.
Bake for 20 to 25 minutes at 180deg C.