- 2 cups all-purpose flour
- 1/2 tsp iodized fine salt
- 1/2 cup shortening
- 3/4 cup cold water
- 1&1/4 cups all-purpose flour
- 1&1/4 cups muscovado sugar
- 2 tbsp vegetable oil
- 3 tbsp water
- To make the dough, combine flour and salt. Rub in the shortening until you get a breadcrumb texture. Add the cold water 2 tablespoons at a time until you can form a dough that isn’t too tough and isn’t too sticky.
- If using a stand mixer with a dough hook attachment, mix for 5 minutes until dough is smooth. If not, on a clean and flat surface, dust with flour and knead dough until smooth. This process will take about 10-15 minutes. Cover and rest for 15 minutes.
- Divide the dough into 12 equal sizes and roll into balls. Flatten into ½ inch disc or just enough to be able to cover the filling. Place filling on the center and let dough edges meet. Seal by crimping with fingers. Roll out into thin discs on a flat and floured surface.
- In a pan over medium heat. Cook each piyaya for 2-3 minutes per side.
- Make the filling by combining the flour and sugar. Mix together and rub in vegetable oil. Add water 1 tablespoon at a time until you form a malleable mixture that isn’t too sticky. You may end up having to put less water. Form into a log and coat with a bit of flour. Wrap and set aside in the chiller.
- Divide the filling into 12 equal parts and roll into a ball. Set aside.