INGREDIENTS:
- 1 puff pastry sheet
- 1 cup ripe mangoes, cut into cubes
- 1 cup canned peaches, cut into cubes
- 5 tbsp peach syrup (from canned peaches)
- 1 tbsp cornstarch
- ¼ cup sugar
- Dash of salt
- Cooking oil, for deep frying
HOW TO MAKE:
- Mix the cornstarch and sugar together in a small bowl.
- Combine the peaches, mangoes, sugar-cornstarch mixture, salt, and peach syrup in a saucepan or small pot.
- Mix the ingredients well.
- Apply medium heat and bring the mixture to a simmer.
- Continue cooking for 3 to 5 minutes or until it becomes really thick like jam.
- Remove from the heat and let it to cool down to room temperature.
- Lay the puff pastry on a flat surface.
- Scoop three separate spoonfuls of the peach-mango filling and lay it on top the puff pastry.
- Fold the pastry sheet over the fillings and push the edges down (using tip of a fork) to close in the fillings.
- Cut into three pocket pies and seal the edges. Do the same for the rest of the fillings.
- Transfer the pocket pies on a baking sheet or a plate and freezer for at least 6 hours or overnight.
- In a deep pan, pour and heat enough oil for deep frying over medium heat.
- Fry the pocket pies in hot oil while still frozen, 3 to 4 pieces at a time, until golden and crisp (this will take about 3 to 5 minutes).
- Transfer cooked pies on a plate lined with paper towels to rid of excess oil. Enjoy!
IMAGE: astigvegan.com
Also try: Buko Pie
