Flaky Peach Mango Pies
These Flaky Peach Mango Pies are pockets of summer and are best when they're piping hot and the filling oozes out of the crispy layered pie
Servings: 8 pies
Ingredients
- 250 g (1 cup) fresh ripe mango ,cubed
- 250 g (1 cup) peaches ,fresh or canned
- 50 g (¼ cup) granulated sugar ,or more based on your preference
- 1 tbsp cornstarch
- ½ lemon ,juice only
- pinch of cinnamon
- 4 sheets frozen puff pastry
- sparkling sugar ,optional
Milk Glaze
- 1 tbsp plant based milk
- 1 tbsp maple syrup or agave
- ½ tsp neutral oil
Instructions
Make the peach mango filling
- Cut your fruit into ½ inch cubes and place in a heavy bottomed pot set over medium heat. Combine the fruit with the sugar, cornstarch, lemon juice and cinnamon then cook for around 10 minutes while stirring continuously. The jam is ready once the fruit is soft and mixture has thickened. Set aside the jam to cool completely.
Assemble the pies
- Thaw your puff pastry for 5-10 minutes or until the dough is pliable but still cold. Place onto your work surface and divide into 16 rectangles.
- Place 2 tablespoons of filling into 8 of the rectangles. Cover with another rectangle of pastry then use a fork to seal the edges.
- Transfer the assembled pies to a baking sheet lined with parchment paper or silpat. Chill the assembled pies in the fridge for 10 minutes.
- Meanwhile, preheat the oven to 392℉ (200℃) and mix all the ingredients for the milk glaze in a small bowl. Remove the pies from the fridge, brush with a milk glaze or egg wash, sprinkle with sparkling sugar then bake for 15-20 minutes. The pies should be golden brown and the pastry should have risen or "puffed up". Let the pies cool and serve warm. Enjoy!
Notes
Recipe inspired by The Foodie Takes Flight