This is one of my husband's favourite Argentine treats. It's called Pasta frola or quince pie.
Today I'm sharing this recipe that has been in his family for ages.
Let's start, shall we?
The other day I got a message from one of our lovely Instagram followers, asking about this pasta frola recipe.
My first reaction was, hmm.. is it not in our website? We have hundreds of recipes and migrating them to our website now was really a challenging task and time consuming back then.
I went to check and yezzzaaaaa, it's NOT in our website! Haha!
Marco was asking me, how could we missed this important recipe?
One day later and here I am, writing a post about it and listing the ingredients and instructions to give this marvellous pie justice.
This is one of Marco's childhood sweet treats. He remembers how his grandmother would make it. How his mother still makes it now. It's always has been the family favourite.
This pie, believe it or not, though is very famous in Argentina, it's originally from Italy. Throughout the years it has been adapted to Argentine style.
The crust is soft, crumbly pastry. The filling is made from quince cheese (firm jam) that is slightly thinned by just a small amount of liquid. The beautiful golden brown laces are decorated with desiccated coconut.
I hope you'll give this unique and delicious (trust me, it is) quince pie a try. You'll love it!
This Argentine pasta frola or quince pie is:
- a must try for jam pie lovers out there
- only require some basic ingredients and of course, quince jam
- easy to prepare
- with soft crumbly crust and tangy filling, a perfect combo
- so DELICIOUS that it's difficult to stop munching on it!
Hungry For More?
Here are more Argentine treats for you:
- Coconut & dulce de leche tart
- Banana waffles with dulce de leche
- Classic Argentine alfajores
- Ricotta pie with dulce de leche
- No-bake nutella and dulce de leche cheesecake
Pasta Frola (Quince Pie)
- 1 cup cornstarch (130 g)
- 3 cups self rising flour (390 g)
- 2 teaspoon baking powder
- ¾ cup granulated sugar (150 g)
- 7 oz unsalted butter (200 g), cold & cut into cubes
- 2 lemons, the zest
- 2 teaspoon vanilla extract
- 3 large eggs , cold from the fridge
- 1.1 lb quince cheese (firm jam) , cut into cubes
- 3 tablespoon orange cognac (or juice/water)
- 1 egg yolk , for brushing
- 1 tablespoon any jam or honey , for brushing
- some desiccated coconut , to sprinkle on top
- Sift corn starch, self-rising flour and baking powder into a bowl. Add in sugar and mix well.
- Now add in cold butter and massage it into the flour with the tips of your fingers until the mixture becomes sand-like. Add in the rest of the ingredients and mix well using a spatula until everything is coming together.
- Pour into a floured working surface and lightly knead with your hands to bring everything together into a ball. Don't over knead.
- Place it back into the bowl, cover with cling film and chill in the fridge for 30 minutes. Meanwhile we proceed with the filling.
- Add quince cubes and orange juice into a pot. Cook on low heat until the cubes melt and becomes a thick paste. Cool completely before using.
- Place ¾ of dough in between 2 cling films and roll it into 13 inch (33 cm) disk. Remove the top film and sprinkle some flour on the dough.
- Swiftly yet confidently flip it into a 12 inch (30.5 cm) glass container that has been buttered and floured. Re-adjust the dough as you need and remove the film. Trim the edges so that it's ½ inch (1.3 cm) tall, more or less. Set aside to chill in the fridge.
- Use the remaining dough to make 8 lattice. Roll on floured surface for better handling. Chill in the fridge for a while if the dough is too soft to handle.
- Pour cooled quince paste into the container and spread evenly. Arrange the lattice on top. Brush the dough with egg yolk.
- Bake in a preheated oven on the lowest rack at 340ºF (170ºC) for 45 minutes or until the top is golden brown. Remove from the oven and while still hot, brush some jam on the pastry. Finally sprinkle some desiccated coconut on the pastry. Cool completely before slicing. Enjoy!