Taro Pastry

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Taro pastry, also known as taro turnover or taro pastei, is a popular dish that originated in Hawaii and has since spread to other parts of the world, including the continental United States. It is a savory pastry that typically consists of a flaky, buttery crust filled with a creamy taro-based filling.

Taro, for those who may not be familiar, is a type of root vegetable that is commonly used in Polynesian cuisine. It has a sweet, slightly nutty flavor and a velvety texture when cooked. In the context of taro pastry, the taro is typically cooked and mashed, then mixed with other ingredients like onions, garlic, and spices before being wrapped in the pastry crust.

To try making taro pastry at home, you can start by making the pastry dough from scratch or using a store-bought puff pastry crust. The filling can be made by cooking and mashing taro, then mixing it with the other ingredients mentioned above. Some recipes may also call for additional ingredients like cheese or herbs to add extra flavor.

Once the filling is prepared and the pastry crust is rolled out, spoon the filling onto one half of the dough, then fold the other half over to create a half-moon shape. Seal the edges by pressing them together with a fork, and use a knife to create a decorative edge. Brush the top with egg wash or melted butter to give it a golden brown color when baked.

Taro pastry can be served either hot or cold, depending on your preference. Some people enjoy it as a side dish or light meal, while others may have it as a snack or dessert. If you're looking to try taro pastry at a restaurant, it's often served at Hawaiian or Asian-fusion restaurants.

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