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Place crushed pineapple into saucepan, bring to boiling point. Stir in cornflour mixed with water. Cook until thickened. Set aside to cool.
Sift flour, cocoa and spices. Cream butter, gradually beating in icing sugar. Beat in egg. Blend in half of flour mixture, add milk, then remaining flour. Mix to firm dough.
Roll two-thirds out to line shallow pan approx. 20cm x 28cm x 2.5cm. Roll remainder to fit top of pan.
Add pineapple filling to pan. Moisten edges of pastry and cover with top crust. Prick surface.
Bake in moderate oven (190°C) 25 minutes or until pastry is crisp. Cool and slice.
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