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.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup canned peaches (- cut into cubes)
- 1 cup ripe mango (- cut into cubes)
- 1 tbsp cornstarch
- 1/4 cup sugar
- dash of salt
- 5 tbsp peach syrup
- 1 puff pastry sheet
- oil (- for deep frying)
Instructions
- 1
In a small bowl, mix the cornstarch and sugar together.
- 2
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.
- 3
Remove from heat and let it cool down to room temperature.
- 4
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.
- 5
Transfer the pocket pies on a baking sheet or a plate and place in the freezer for at least 6 hours or overnight.
- 6
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.