A modern home-style pastries recipe inspired by the pantry and cooking traditions of Grenada, using allspice, thyme and familiar everyday ingredients.
Heat the oven to 200°C
Cut the pastry into eight pieces
Combine pineapple with sugar and allspice
Place filling on the pastry
Fold and seal the edges
Brush with beaten egg
Bake until puffed and deeply golden
This Grenada-focused recipe is designed as an accessible home interpretation rather than a claim that one formula represents an entire national cuisine.
Ingredients such as rice, sweet potato and thyme are used here because they work naturally with the selected pastry technique.
This version emphasizes practical ingredients: tomatoes, kidney beans and thyme, supported by allspice for depth.
The recipe is portioned for a typical shared meal and can be served with plantain, fresh vegetables or a simple side according to the style of the dish.
Because food culture is never completely uniform, cooks in different parts of Grenada may use different staples, fats or seasonings. This recipe is therefore a starting point, not a definitive national standard.
8 servings