I have been on a sweet streak recently. Everything that I am making in the kitchen seems to be sweet. Everytime I tell myself that I will now make a savory brazilian dish, another sweet dish turns up and I just have to make it. So, there will probably be a lot of sweets coming up soon, just a little warning;)!
This recipe was one of those that just popped-up. One of my favorite blogs O Caderno de Receitas posted this recipe the other week and as soon as I read through it, I just had to make it. The filling for this pie, banana and goiabada (guava jelly) was absolutely irresistible and since I had almost all of the ingredients at home, there was no excuse not to make it. We devoured this pie really fast and it is one of those pies that you can make a dozen of and it still won’t be enough.
For those of you who do not know what goiabada is, you don’t know what you have been missing. This is a very common brazilian sweet that is made from guavas. Although you probably won’t find it in any store in the USA, you can buy it HERE on amazon.com. To make this recipe you will need to buy some as there is no reasonable substitute that I can think of. But, you won’t be sorry. I promise!
Enjoy the pie.
BANANA AND GOIABADA PIE (Torta de banana e goiabada)
Ingredients for the PASTRY
120g of white flour
60g of butter, at room temperature
60g of white sugar
1 egg yolk
1/2 tbsp baking powder
1 pinch of salt
Ingredients for the FILLING
150g of goiabada, cut into small pieces
5 ripe bananas
Making the Pastry: Mix all of the ingredients together adding enough water so that it forms a soft ball. Set aside.
Making the filing: Cut the goiabada and banana into small pieces. Place into a medium sized pan with a little bit of water and slowly bring to a boil on low heat, making sure to continuously stir. Allow the mixture to slowly boil, adding water as necessary and continuing to mix until the goiabada has fully melted and incorporated with the banana and the mixture has thickened.
Putting it all together: Line a round pie dish with the pastry. The pastry is very light and soft so may not roll out well. This doesn’t matter. Just piece it all together in the pie dish. Once you have lined the pie dish with the pastry add the filling. Bake at 200C/390F for approximately 20 minutes.
Remove from the oven and allow to cool!
Notes: If you would like a thicker pastry you can always double the recipe. Or if you would like more filling you can easily double the recipe too. Have fun with this recipe. It will always taste good!