Guava pâtés (West Indian turnovers)

Guava jam pâtés are also called West Indian turnovers because of their shape. However, if they can recall the French apple turnover by the curves similar to this one, the similarities end there because the Martinican turnover uses a crunchy dough such as shortbread or shortcrust pastry when the apple turnover uses puff pastry. Be careful, we called this recipe guava pâté because guava jam is the most popular but you can use any West Indian jam (bananas, tamarinds, pineapples or others).


Ingredients for 12 guava pies:

  • 1 shortcrust pastry or shortbread according to your preference
  • 1 guava jam (no guava jelly, do not confuse!)
  • 1 egg
  • Semi-skimmed milk
  1. Open the wrapper for the dough and let it thaw if it was stored in the freezer.
  2. Once softened, spread it out on the table using a rolling pin.
  3. Using a cookie cutter, make disks of about 10 cm.
  4. In two different bowls, keep on one side the egg yolk to which you will add 3 tablespoons of milk then stir, on the other the egg white.
  5. Take a teaspoon of guava jam and spread it over all the pre-cut circles without touching the edges.
  6. Using a brush, coat the edges finely with egg white so that it can facilitate the glue effect.
  7. Close the pâtés by folding it back on itself so as to obtain a half moon.
  8. Once closed, with the help of the brush, pass the egg yolk and milk mixture which will allow the gilding.
  9. Preheat the oven to around 180°C (thermostat 6).
  10. Once the oven is hot, stuff your pâtés on parchment paper placed on a tray in the oven.
  11. Leave to cook for about twenty minutes.
  12. Once browned, remove your pâtés from the oven and let cool for about 1/4 hour.
  13. Once cooled, you can enjoy your pâtés.