Jamaican Gizzarda Recipe aka Pinch Mi Roun

by Latoya Edwards
(Jamaica)

Jamaican Gizzarda aka Pinch Mi Roun Recipe || Jamaican Recipe Contest Entry #10

Jamaican Gizzarda, or pinch mi roun, is an authentic Jamaican sweet pastry, made from a puff pastry crust filled with spiced grated coconut.

This Jamaican sweet treat can never be forgotten because of its versatility and its crispy sweet spiced flavour.

It is great served at any occasion. It is a must, you have to bake it or taste it, and this is the reason why I should win this competition. I am carrying on the Jamaican culture of our authentic foods, so this wont be forgotten, teaching other people how to do it, as I have learnt from someone else.

This recipe is just the best, without apology, so follow me as we bake it together.

Coconut filling

INGREDIENTS

• 1 medium dried coconut freshly grated ( do not remove juice)
  
  
• 2 cups brown sugar
  
  
• 1 tsp grated nutmeg
  
  
• 1 tbsp cinnamon powder
  
  
• 2 tsp pure vanilla
  
  
• 1 tsp yellow almond flavouring
  
  
• 1/4 tsp salt
  

Method
Add grated coconut to a bowl and all these ingredients for the filling to it, mix well with a spoon.

Cover and leave for half an hour. This will allow the sugar granules to dissolve in the coconut.

Pastry

(puff pastry but not too much kneading)
INGREDIENTS

• 1 pound flour (cold)
  
  
• 220 grams butter (cool)
  
  
• 1 cup cold water
  

METHOD

We don't need to add anything else to make the dough because the butter will give a nice colour to the crust.

Preferably with clean hands incorporate flour and butter in a bowl working it through and through with your fingers until butter is mixed in well with flour and looks a bit crumbly.

Add a little cold water at a time and knead until dough is firm but not too tough,(you may not need to use all the water). Wrap in plastic wrap for half an hour.

FINAL PART

1. Preheat oven to 180 degrees celcius.
   
2. In the meantime prepare a clean floured surface and a rolling pin.
   
3. Grease a thick cookie sheet with a little butter.
   
   Making the shells:
   
   
4. Break off a piece of the dough, roll into a ball and roll with the rolling pin to about 1/4 inch thick.
   
   If you are right handed, use your right index finger and place it about 1/2 inch away from the edge of the round piece, use your thumb and index finger on next hand to push up the 1/2 inch part and pinch, give a little space and repeat all around.
   
   
5. Fill each shell with the coconut filling, but do not fill up too much as this will cause a spill.
   
6. Bake for 40-45 mins.
   
7. But for the first 20 minutes we want to turn tray so the ones that were at the back comes to the front for the rest of the back time. This will give an even bake.
   
   
8. Remove after baking, let cool and eat.
   

Please enjoy this fantastic sweet Jamaican treat from Latoya's oven, to yours :-)

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