Jamaican Gizzada

Method

Rub the butter into the flour and salt until the mixture resembles breadcrumbs, then stir in the caster sugar. Mix the egg yolk with water and combine with the dry ingredients to form a soft dough; chill for 30 minutes. For the filling, combine the grated coconut, brown sugar, butter, cinnamon, nutmeg and vanilla extract in a bowl. Preheat the oven to 190C and lightly grease a baking tray. Roll out the pastry thinly and cut into 8cm rounds, then place a teaspoon of filling on one half of each round. Fold the pastry over to create a half-moon shape and crimp the edges with a fork to seal. Arrange on the baking tray and bake for 12-15 minutes until the pastry is golden brown. Cool slightly on a wire rack before serving.