So Becca Bakes has moved to Boston! It's been a very exciting experience getting set up and organized, but also overwhelming to see the quantity of baking supplies I actually acquire (8/14 moving boxes, DAYUM) One of the best parts about moving across the country is being in the same city as my boyfriend and blog photographer, Zac Wolf. Over the past year, we have been long distance and I would essentially bake a bunch of stuff and freeze it and then bring it to him when I saw him so we could do a photography session all at once for 5-6 blog entries. As much as this was a great temporary fix, it was boring because it was limiting. That's why I'm excited to make everything I wasn't able to make for the blog moving forward. Full cakes! Ice cream! Pie! The possibilities are endless!
This week I was feeling a little bit homesick and felt inspired by the flavors of Florida's tropical climate - guava, mango, and coconut. I'm strongly doubting that guava pastries are the thing here, but they are missin' out. Have you ever bought guava paste though? It is WEIRD. It only came in massive quantities at my supermarket and I'll describe the texture as a block of solidified jelly. Regardless, or should I say irregardless (South Florida joke), it was delicious.
I used a basic pie dough recipe to form the crust of the hand pies and invented a basic mango sauce topping using pureed mango, sugar, and lime. It came out great and I think it would be awesome on fish tacos. All together, the hand-pie was super tropical and fulfilled my craving for Florida. If you've never had a guava pastry and can't get to a tiny Cuban bakery in South Florida you should definitely give this treat and try.
Becca Bakes Original Recipe
-1 basic pie dough recipe
-1 mango, peeled and cut into chunks
-1 tablespoon granulated sugar
-1 lime, juiced
-1 brick of guava paste
-1 wedge of brie cheese
-1 egg (for egg wash)
-shredded coconut, for garnish
1. Prepare a baking sheet with a parchment paper or cooking spary
2. Roll out 1/6 of pie dough to a 6" diameter and cut out circle (I used a cereal bowl as measurement)
3. Place chucks of guava paste and brie just below the center of the dough circle
4. Fold top of circle over the guava/brie and seal to the bottom of the circle using your fingers or a fork
5. Brush top and sides of pastry with egg wash and place on baking sheet.
6. Repeat steps 1-5 for five more hand-pies
7. Bake for 14-16 minutes at 350 degrees
8. Meanwhile, to make mango topping, puree mango chunks, in a blender until smooth. Add sugar and lime and blend for 15 more seconds until combined.
9. When finished baking, allow hand-pies to cool (the guava is dangerously hot)
10. Top with mango sauce and shredded coconut, enjoy!