Veneziana Pies with Pineapple Chutney


For the Pies


For the Pineapple Chutney

  • 50g pineapple
  • 3cm fresh ginger
  • 200ml rice vinegar
  • Pepper to taste
  • 50g of caster sugar
  • 1 teaspoon turmeric



  1. Coarsely chop the Veneziana in a large bowl.
  2. Wet the mixture with 80 g of cream. Add the eggs and freshly ground Voatsiperifery pepper.
  3. Mix with your hands all the ingredients until you get a homogeneous mixture.
    Butter 4 molds and sprinkle with brown sugar.
  4. Pour in the mixture up to one finger from the brim and sprinkle with a little brown sugar. Bake at 190° for about 15' (time may vary depending on oven used).


For the Pineapple Chutney
  1. Chop the pineapple into 1 cm cubes. Combine grated ginger, sugar, chili pepper, apple cider vinegar and turmeric.
  2. Mix all ingredients together and pour into a non-stick pot.
  3. Bring the pot to a boil, lower the heat and cook for 5 minutes.



Remove from the cocottes and serve piping hot with a couple of teaspoons of chutney and two mint leaves.

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