Ingredients:
For the Crust:
2 1/4 cup flour
1/4 cup cold butter, cut into cubes
1/2 cup iced water
1/2 tsp salt
2 tbsp sugar
1 egg
cooking oil for frying
For the Filling;
2 cups ripe mangoes, cubed
3 tbsp sugar
1 1/2 tbsp cornstarch dissolved in 1 tbsp water
1 tbsp lemon
For Egg Wash --1 egg added with 1 tbsp water
Directions:
1. In a bowl, mix together flour, sugar and salt. Add cold butter. Cut butter to the flour using dough cutter or using 2 forks, mix the dough until it form coarse crumbs. Add egg and cold water until pastry dough form. Cover the dough with plastic wrap and chill in the refrigerator for an hour.
2. Meanwhile, transfer the mangoes in a cooking pan. Cook on a medium heat for a few minutes, then add sugar and lemon juice. Continue cooking, mixing thoroughly until a little bit mushy but there is still chunks on it. Mix in cornstarch dissolved in water, stir until the mixture becomes a little bit thick. Remove from heat and let it cool before filling the dough.
3. Roll dough on a floured board about 2mm thick. Cut dough on your desired shape, fill with a tablespoon of filling, fold and seal edges. Brush both sides with egg wash.
4. Deep-fry pies on a heated oil until golden brown. Drain on a paper towel to remove excess oil. Best serve warm.
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