A Jollibee-inspired flaky and crunchy pocket pie with a deliciously sweet peach and mango filling!
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Dessert, Snack
Cuisine: Filipino
Servings: 10pocket pies
Calories: 591kcal
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Ingredients
1cupfresh or canned peachescut into cubes
1cupripe mangocut into cubes
2tablespoonswater
3tablespoonsgranulated sugar
¼teaspoonground cinnamon
pinch of salt
1tablespoonwater
2teaspoonscornstarch
Crust
2 ½cupsall purpose flour
2tablespoonsgranulated sugar
½teaspoonsalt
¼cupcold buttercut into cubes
½cupcold milk
1egg yolk
1largeegg
2cupsvegetable oil
Instructions
Filling
Heat a large pan over medium heat and add peach, diced mango, water, sugar, and cook for 2 minutes.
Add cinnamon and salt and stir to combine.
In a small bowl mix water and cornstarch until well combined.
Pour in the cornstarch mixture and cook until the sauce thickens and is reduced.
Transfer to a bowl and allow it to cool completely.
Crust
In a large bowl, whisk together flour, sugar, and salt until well combined.
Add cold butter and mix until it resembles a coarse meal.
Then add cold milk and egg yolk and pour into the flour mixture until dough forms.
On a lightly floured surface, knead the dough for 5 minutes, then wrap the dough in a plastic wrap and place into the refrigerator for at least 1 hour.
After an 1 hour, flatten the dough using a rolling pin, the dough should not be too thin.
Assembling:
Using a cutter, cut the dough into rounds.
Scoop out a tablespoon of the filling on half of the circle leaving enough space at the edges.
Fold the pastry over the filling to form a half-moon and using a fork, seal the edges by carefully pressing down the dough.
Brush the top side of the pocket pie with a beaten egg.
Fry the pocket pie until golden brown at 345 degrees Fahrenheit.
Transfer to a plate lined with paper towels.
Serve with a dash of confectioner's sugar or drizzle with chocolate ganache.