Ingredients

  • Yields 8 pies
  • puff pastry:

    2 cups all purpose flour

  • 1 cup unsalted butter (cold)

  • 125 g unsalted butter (cold)

  • ½ cup water (cold)

  • 1 tsp salt

     

  • buko filling:

    ½ cup cornstarch

  • 1 cup sugar

  • ½ cup coconut water

  • ½ cup coconut milk

  • 3 cups young coconut meat

     

  • ube filling:

    300 g purple yam

  • ½ cup butter

  • 200 ml condensed milk

  • 350 ml evaporated milk

  • ¼ tsp vanilla extract

  • 500 ml vegetable oil (for deep frying)

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Recipe Courtesy of
Anton Amoncio

Ube Buko Pie Pockets

A sweet purple puff pastry that you can nibble at, ube, the Filipino purple yam, is mashed with juicy buko (coconut flesh) to get a double delight pastry perfect to satisfy any of those in-between meal hunger. The earthy sweetness of its filling is made merrier with buttery swirls of thick coconut milk, vanilla and creamy condensed milk that makes this deep-fried chewy triangle a winning treat for everytime.
  • Medium
  • 300 min
  • 10 min
  • 15 min
  • 5 steps
  • 16 Ingredients
  • Medium
  • 5 steps
  • 16 Ingredients
  • 300 min
  • 10 min
  • 15 min

Instructions

  1. Make puff pastry

    • In a bowl, combine the flour and salt. Mix until combined

    • Cut the cold butter into small pcs and toss into the flour mixture and combine them well

    • Add the cold water in and mix until a dough forms

    • Roll into a ball and wrap in cling wrap and chill for 1 hour

    • Take the 125g unsalted butter from the chiller and grate into a bowl

    • Set the butter aside inside 

    • Dust your work surface with flour and roll the dough

    • Start folding it like a letter

    • Wrap the dough in cling wrap and chill for about 2 hours



  2. Cook ube filling

    • Bring a pot of water to a boil. Cook the ube until tender (about 20-30mins)

    • Allow to cool, peel, and grate.

    • In a deep sauce pot, heat butter and stir in the condensed milk 

    • Add the grated ube, reduce heat to low and cook and stir for about 30 mins. 

    • Pour the evaporated milk in and the vanilla extract. Cook for another 10 mins more. 

    • Set aside and allow to cool.

    Cook ube filling


  3. Cook buko filling

    • Dissolve the cornstarch in coconut water to make a slurry

    • In a deep saucepan, combine the coconut milk and sugar. Cook until the sugar is dissolved

    • Toss the coconut meat in
    • Bring the mixture to a simmer and pour the slurry in. Stir until it becomes thick
    • Set aside and allow to cool

    Cook buko filling


  4. Fill the puff pastry

    • Use a rolling pin to roll out the dough into a rectangle.

    • Use a dough cutter to cut into desired portion size.

    • Get a spoonful of ube halaya and put it onto the puff pastry dough.

    • Get a spoonful of buko filling and place it just beside the ube halaya.

    • Cover the puff pastry sheet with another sheet and seal it using a fork

    • Place the pie pockets in a container and cover in cling wrap. Allow the pie pockets to cool inside the chiller for about 10mins

    Fill the puff pastry


  5. Deep fry the pies

    • Heat oil in a deep sauce pan and deep fry them per batch until the pastry is puffy and golden brown.



Plate and Serve!

You may use frozen puff pastry if you are pressed for time, or use bottled ube halaya instead of making one from scratch

Plate and Serve!

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Ingredients
  • Yields 8 pies
  • puff pastry:

    2 cups all purpose flour

  • 1 cup unsalted butter (cold)

  • 125 g unsalted butter (cold)

  • ½ cup water (cold)

  • 1 tsp salt

     

  • buko filling:

    ½ cup cornstarch

  • 1 cup sugar

  • ½ cup coconut water

  • ½ cup coconut milk

  • 3 cups young coconut meat

     

  • ube filling:

    300 g purple yam

  • ½ cup butter

  • 200 ml condensed milk

  • 350 ml evaporated milk

  • ¼ tsp vanilla extract

  • 500 ml vegetable oil (for deep frying)

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