Peach Mango Pocket Pies
Wake up to a brighter morning with these delicious Peach Mango Pocket Pies. This is the easy version using ready-made puff pastry sheets.
- 1 cup canned peaches - cut into cubes
- 1 cup ripe mango - cut into cubes
- 1 tablespoon cornstarch
- ¼ cup sugar
- dash of salt
- 5 tablespoons peach syrup
- 1 puff pastry sheet
- oil - for deep frying
In a small bowl, mix the cornstarch and sugar together.
In a saucepan or small pot, combine the peaches, mangoes, sugar-cornstarch mix, salt, and the syrup from canned peaches. Mix well. Bring to a simmer over medium heat and continue cooking for 3-5 minutes or until it becomes really thick like jam.
Remove from heat and let it cool down to room temperature.
Lay the puff pastry on a flat surface. Scoop three separate spoonfuls of the filling and lay it on top the puff pastry sheets as shown in the photos. Fold the pastry sheet over the fillings and push the edges down to close in the fillings. Cut into three pocket pies and seal the edges.
Transfer the pocket pies on a baking sheet or a plate and place in the freezer for at least 6 hours or overnight.
Heat enough oil for deep frying over medium heat. Fry the pocket pies in hot oil while still frozen, 3-4 pieces at a time until golden and crisp, about 3-5 minutes. Transfer cooked pocket pies on a plate lined with paper towels to rid of excess oil.
If you prefer to have them baked instead of fried.
Place pocket pies on a baking sheet lined with parchment paper in a single layer. Brush each with the egg wash to make them shiny and brown after baking. Poke (3-5) small holes on each using a toothpick or fork to let the steam out and prevent them from bursting open while baking.
Bake at 360°F/180°C for 18-20 minutes or until they appear light brown and shiny.
Calories: 176kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 61mg | Potassium: 85mg | Fiber: 0g | Sugar: 9g | Vitamin A: 255IU | Vitamin C: 7.5mg | Calcium: 4mg | Iron: 0.7mg