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Crispy Fried Peach Mango Hand Pies

Crispy Fried Peach Mango Hand Pies

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  • Author: Lora Marie Bennett
  • Total Time: 55 minutes
  • Yield: 12 pies
  • Diet: Vegetarian

Description

Buttery pie crust plus sweet and bright fruit filling, these peach mango pies are delicious pocket-sized desserts that you can eat anytime.

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 2 tbsp sugar
  • 1/2 cup unsalted butter (cut into cubes and chilled)
  • 1/2 cup vegetable shortening (chilled)
  • 1 tsp apple cider vinegar
  • 6–7 tbsp ice water
  • 2 cups cubed mangoes
  • 2 cups cubed peaches
  • 1/2 cup sugar
  • 2 tbsp cornstarch
  • 1 to 1 and 1/2 cups shortening (for frying the pies)
  • powdered sugar (for sprinkling the top of the pies)

Instructions

  1. Step: Whisk together flour, sugar, and salt in a large bowl.
  2. Step: Add in the chilled butter cubes and the shortening and cut them into the flour mixture using a pastry blender until the mixture resembles a coarse meal.
  3. Step: Add the apple cider vinegar and water, then stir everything until dough is almost coming together.
  4. Step: Turn it out into a floured board, knead just until the dough comes together, gather it into a ball, flatten into a disc and wrap with plastic.
  5. Step: Refrigerate dough for about 2 hours or overnight.
  6. Step: Combine mangoes, peaches, sugar, and cornstarch in a medium saucepan.
  7. Step: Cook the mixture over medium heat and bring to a boil, stirring often until the fruits are soft and covered with a thick gel-like liquid.
  8. Step: Set the filling aside to cool.
  9. Step: Let the dough sit at room temperature for 5 minutes.
  10. Step: On a floured board, roll the dough out to 1/4 inch thickness.
  11. Step: Use a cookie cutter that is 3.5 inches in diameter to cut as many circles as you can from the dough.
  12. Step: Gently roll over one circle to elongate it slightly, spoon about a tablespoon of filling into the center, fold the dough over to cover the filling, and seal the ends with the tines of a fork.
  13. Step: Repeat with the rest of the circles and arrange assembled pies on a baking sheet lined with parchment paper.
  14. Step: Chill the pies in the fridge while heating the shortening in a heavy-bottomed saucepan over medium heat.
  15. Step: Once the oil reaches 365 F, gently place 3-4 pies in the saucepan.
  16. Step: Cook until the pies are lightly golden, about 2-3 minutes or less.
  17. Step: Drain the cooked pies on a plate lined with paper towels and repeat with the remaining pies.
  18. Step: Dust pies with powdered sugar and serve warm.

Notes

Flour the board and rolling pin often to prevent sticking. You can also make circle-shaped pies by topping one circle with another and sealing the edges. Oil temperature must be maintained at 365 F for the best result. Store leftover pies in a paper box or bakery paper bags at room temperature for up to 2 days.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Deep Frying
  • Cuisine: Asian, Western

Nutrition

  • Serving Size: 1 pie
  • Calories: 328 kcal
  • Sugar: 16 g
  • Sodium: 196 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 20 mg

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Find it online: https://cookingwithlora.com/crispy-fried-peach-mango-hand-pies-4362930882903160/