Polynesian half-moon pineapple pies



  • 5 cups flour
  • 3 teaspoons baking powder
  • 1/2 cup butter
  • 1 can (14 ounces) coconut cream


  • 4 cups crushed pineapple, drained
  • 2 cups sugar
  • 1 cup milk
  • 1/2 cup cornstarch
  • 1/2 cup pineapple juice



  1. Mix all of the above until a smooth ball forms.
  2. Divide into 6 pieces and roll each out into an 8-inch circle.


  1. Heat pineapple, sugar and milk until hot.
  2. Mix cornstarch with pineapple juice.
  3. Add to heated pineapple and mix well.
  4. Let cool.
  5. Spoon in pineapple filling into middle of each dough circle. Fold over to close edges. Press edges together and seal with a little water. Use fork to puncture top of dough about 3 times for ventilation.
  6. Place on greased cookie sheets. Bake at 375 for about 15 minutes or until golden brown. Makes 6 turnovers.

This recipe is thanks to Simon Andrews and the Capella Cultural Centre – formed part of the menu of the 2014 Colourfest film screening at the Capella Cultural Centre.

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