AuthorBiteSizedSavor the delightful fusion of flavors with pocket pies filled with sweet buko and chewy sago—a tropical treat encapsulated in a flaky pastry shell.
In a saucepan, combine heavy cream and sugar over medium heat until it simmers and sugar is completely dissolved.
Add shredded coconut and bring to a simmer whilst constantly stirring.
In a bowl, mix coconut juice and cornstarch until well combined and smooth. Continuously stir the contents of the pot then gradually add the coconut juice and cornstarch mixture until thick.
Add sago. Set aside to cool.
On a lightly floured surface, set out a puff pastry sheet. Use a rolling pin to flatten into a rectangular shape.
Add two teaspoons of the buko filling and fold over the puff pastry sheet.
. Use egg white wash to seal the pie on all sides. Using a fork, score the edges of the pie. Bake in a preheated oven at 200°C. Bake for 10 to 15 minutes or until golden brown.
Serve the pastries warm.
Ingredients
Directions
In a saucepan, combine heavy cream and sugar over medium heat until it simmers and sugar is completely dissolved.
Add shredded coconut and bring to a simmer whilst constantly stirring.
In a bowl, mix coconut juice and cornstarch until well combined and smooth. Continuously stir the contents of the pot then gradually add the coconut juice and cornstarch mixture until thick.
Add sago. Set aside to cool.
On a lightly floured surface, set out a puff pastry sheet. Use a rolling pin to flatten into a rectangular shape.
Add two teaspoons of the buko filling and fold over the puff pastry sheet.
. Use egg white wash to seal the pie on all sides. Using a fork, score the edges of the pie. Bake in a preheated oven at 200°C. Bake for 10 to 15 minutes or until golden brown.
Serve the pastries warm.
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