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