Pastéis de Fígada

• Chop the cashew nuts into small pieces and toast them on a medium flame in a small pan. Stir the nuts gently until they turn golden brown on all the sides. Set aside.
• Grind the cardamom seeds in a tablespoon of sugar.
• Melt a tablespoon of butter in a wide non-stick pan. When the butter has melted, add the fresh coconut scrapings. Saute the coconut on medium flame, stirring often, until it turns light brown and fragrant.
• Chop the ripe bananas into small pieces and add it to the sauted coconut scrapings. Cook the banana-coconut mixture on low flame until the liquid evaporates and the mixture pulls away easily from the sides of the pan.
• Add the toasted cashew nuts, cardamom powder, and salt to the mixture. Stir well and cook for another 2 minutes. Take the pan off the heat and allow the filling to cool.

       For the pastry:

• In a large bowl, whisk together the self-raising flour and salt.
• Using your fingertips, rub the cold butter into the flour until the mixture resembles breadcrumbs.
• Add in the ice-cold water, a few tablespoons at a time and bring the pastry dough together. Do not overwork the dough at this stage.
• Cover the ball of pastry dough with a moist tissue, or tea towel and allow to rest for 15 minutes.
• Preheat the oven to 375 F/170 C
• Spread a teaspoon of butter on a baking tray lined with aluminium foil.
• Divide the pastry dough into 12 small balls. Dust your work surface and rolling pin with some flour. Roll each ball of dough into a circle (about 4 inches in diameter)
• Place a tablespoon of the banana filling into one half of the circle. Moisten the edges of the circle with a few drops of water and fold the other half over, creating a crescent shape. Pinch the edges of the dough well to seal in the banana filling.
• Place the shapes pastel on the lined baking tray, covering it with moist tissue or a tea towel as you continue to shape the rest.
• Once all the pastels have been shaped, brush them with milk gently.
• Place the baking tray in the oven and bake the pasties for about half an hour, until they turn crisp and a lovely golden brown.
• Take the baking tray out of the oven and check for doneness. They should lift off the baking tray easily and sound hollow when tapped on the bottom.
• Serve the pasties either warm or cold. They may be stored in an airtight container in the refrigerator for 2 to 3 days.