Peach Mango Hand Pies

several mini peach mango hand pies on crinkled parchment paper with a bowl of diced peaches and mangoes.

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5 from 2 votes

This Jollibee copycat recipe of Peach Mango Hand Pies

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings pies

Calories 320kcal

Author Marlynn Schotland

Equipment

2 Baking Sheets

Ingredients

1 cup diced peaches
1 cup diced mango
¼ cup granulated sugar
2 Tablespoons cornstarch
½ teaspoon ground cinnamon
1 Tablespoon lemon juice
¼ teaspoon kosher salt
½ teaspoon vanilla extract
all-purpose flour for dusting
2 puff pastry sheets
1 large egg, beaten
1 teaspoon milk or cream
sanding sugar turbinado sugar

Instructions

In a medium saucepan over medium-high heat, stir in the mango, peaches, sugar, cornstarch, cinnamon, lemon juice, salt. Stirring regularly, allow the mixture to come to a low boil. Then lower the heat and simmer for about 5 minutes, continue stirring, until the mixture has thickened slightly. Remove from the heat, stir in the vanilla, and allow to cool slightly.
Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
Dust a clean flat surface (countertop or large cutting board) with flour. Unfold the two puff pastry sheets, and cut out rounds with a 3" round cookie cutter. Combine any remaining dough, roll out with a rolling pin, and cut out more rounds until all or most of the dough is used. You should have 24 rounds total.
Place 6 rounds onto one prepared baking sheet and the remaining 6 rounds on the other prepared baking sheet. Set the other 12 rounds aside.
Place a tablespoonful of the peach mango mixture into the center of each dough round on the baking sheets.
Add the milk or cream to the beaten egg and beat together to create an egg wash. Using a small pastry brush or your fingers, brush some of this egg wash around the edges of each round, around the mound of peach mango mixture.
Place another dough round on top of each filled round.
With the tines of a fork, press down on the edges to crimp and seal the top round into the bottom round.
Use a knife to cut small slits at the top of each round.
With a pastry brush, brush a little of the egg wash over the top of each round.
Bake at 350°F for 25 to 30 minutes, until the puff pastry is a light golden brown and cooked through.
Allow the hand pies to cool for 15 minutes before serving.

Notes

Makes 12 hand pies.

Storage: store in an airtight container in the refrigerator for up to 3 or 4 days.

Nutrition