For the Crust:
- 2 1/4 cup All-purpose flour (harina)
- 1/4 cup Cold butter cut into cubes
- 1/2 cup Cold water
- 1/2 tsp Salt (Asin)
- 2 tbsp Sugar (Asukal)
- 1 pc Egg (Itlog)
- Cooking oil for deep-frying
For the Filling:
- 1 cup Ripe mangoes cubed (Mangga)
- 1 cup Peaches cubed
- 3 tbsp Sugar add more sugar if the mangoes are not too sweet
- 2 tbsp Cornstarch with 1 tbsp water
- 1 tbsp Lemon juice optional
For Finishing:
- 1 pc egg with 1 tbsp water beat together for egg wash
INSTRUCTIONS
-
In a pan, combine the cubes of mangoes and peaches then mix for 2 minutes in medium heat.
-
Add sugar and lemon juice then mix well. Cook until a little bit mushy like a jam but still has chunks on it.
-
Mix in cornstarch dissolve in water. Stir well until thick. Remove from heat. Transfer to a bowl and let it cool.
-
In a mixing bowl, mix together the flour, salt and sugar. Add butter. Cut butter to flour with fork or your clean hands.
-
Mix the dough until you form a coarse crumbs. Add egg and mix until just combined.
-
Add cold water and mix until pastry dough form. Cover or wrap it in plastic wrap and chill for 30 minutes or so.
-
Rolled dough in a floured board for about 2 mm thick. Cut into big square then divide it into four little square shape or disk shape.
-
Fill with a tablespoon of the filling. Fold and seal edges using a fork. Then brush both sides with egg wash.
-
Deep-fry pies in a heated oil until golden brown. Drain in paper towel to remove excess oil. Serve hot.
Recipe Credit to the original owner
