Eleuthera pineapple tarts

By Raquel Fox

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Ingredients

Preheat oven to 350˚F (180˚C).
In a large bowl, combine flour, baking powder, sugar and salt and mix together.
Add butter and, using your hand, combine with flour by breaking up into smaller pieces. Add oil and mix.
Slowly pour in milk while mixing with your other hand to form dough into a ball (the dough should be soft and easy to handle). Dust a clean surface with flour and knead dough a few times. Separate into two individual balls.
Using a rolling pin, roll out the first ball of dough evenly to three millimeters thick. Line a baking sheet with parchment paper and dust with flour. Use the back of the dough press to cut out circles and set aside on baking sheet.
To prepare the filling, in the bowl of a food processor, add pineapple and pulse a few times to crush.
Drain pineapple then place into a three litre saucepan over medium heat. Stir in remaining ingredients and simmer for ten minutes. Let cool.
To prepare the turnovers, center the circle of dough on the bottom of the open dough press, push down on the edges and brush with butter or egg wash to seal.
Place one tablespoon (15 milliliters) of the filling in the center of the dough, close the mold and press to seal. Remove the turnover from the press and set aside on the baking sheet. Repeat forming the remaining dough into turnovers, then brush patties lightly with egg wash. Bake in the oven, about 20-25 minutes. Let cool and serve.