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1
Make a quantity of sweet pastry by combining the flour, icing sugar, butter and salt in a food processor until the mixture resembles breadcrumbs.
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2
Whisk the egg and water separately until combined and then add gradually to the flour mixture while processing.
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3
Stop processing when the mixture forms large clumps before it forms a ball.
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4
Turn the pastry out onto baking paper and knead gently to bring together.
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5
Form into a log and cover with plastic wrap and refrigerate for a minimum of 2 hours.
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6
Preheat the oven to 190 deg Celsius.
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7
Cut the skin from the pineapple, then cut flesh in half lengthways and remove core from each piece.
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8
Cut flesh into 5 mm cubes and place into a bowl.
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9
Add coconut, palm sugar, vanilla and star anise.
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10
Mix well to combine.
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11
Divide pastry into 8 pieces.
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12
Working with 1 piece at a time, use a lightly floured rolling pin to roll pastry out on a lightly floured pice of baking paper until 15 cm round.
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13
Place a heaped tablespoon of pineapple mixture on 1/2 the pastry round.
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14
fold pastry over to form a semicircle.
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15
Using fingertips, fold over the edge and crimp.
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16
Place on a baking paper lined oven tray.
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17
wit a small sharp knife, cut slits into the top of the pastry at 1 cm intervals.
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18
Brush with milk and sprinkle with sugar.
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19
Bake for 20 minutes or until golden.
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20
Serve warm or at room temperature.
