Happy Pie Week! These mini mango pies are easy enough for little hands to make, quick enough for an emergency bake and really really tasty.
You can make these with any filling, so long as you have this basic recipe. Just take a look at your fruit bowl or dive in to the freezer and see what you have that needs using up. This was the result of a forgotten mango.
I baked these on a day when I was worrying about the electrics for our new kitchen. See, we’re rewiring the kitchen and upgrading our 1970s consumer unit, which is the safest thing to do and the best thing for the house. BUT. That doesn’t come cheap and can’t be done without ripping up carpets, pulling up floorboards and chasing in to brick walls. Our porch, stairway and my office will all be disturbed during it, not to mention that the kitchen will be back to brick and the dining room will be full of things from the kitchen. Our house is going to be upside down to say the least.
Taking 15 minutes out to bake these brought me back down to where I needed to be. The new kitchen will be so worth it, the electrical work will mean we have one less thing to worry about in the future. Sometimes you just need to focus on the end result.
Speaking of which, the end result here is beautifully crisp pastry, filled with juicy mango and topped with crunchy pearls of sugar. All with minimal effort. How does that sound?
I used Jus-Rol‘s prerolled shortcrust pastry for these pies, just because I’m a lazy baker. I’ll happily split up 24 hours tending to a hunk of char siu pork but when it comes to baking, I just want things done. Things like that pork are a labour of love for me, but pastry making is a chore and so I’ll choose Jus-Rol every time.
Handy tip: Use the sheet that the pastry comes on to line your skillet/baking tray. It saves it from the bin and it’s the perfect size for that amount of pastry.
I’m so in love with how golden and deep these came out, which is all thanks to an alternative egg wash. See, everyone seems to do this differently, but more often than not it’s a whole egg with milk or water. I used just a yolk with a splash of milk to get this glossy bronzed finish. More on that in another post, for now just admire the beauty and plan to make your own.
Mango pies are a lovely afternoon pick me up with a cup of coffee and great hot from the oven or once they’ve cooled. Trying mango pies this weekend?
Mini Mango Pies Recipe
- 320g Shortcrust pastry, rolled out
- 1 Mango
- 1 Tbsp plain flour
- 1 Tbsp sugar
- 1 Egg yolk
- 1 Splash of milk
- Pearl sugar to sprinkle
- Preheat the oven to 210 C (425 F)
- Line a baking tray with greaseproof paper or a silicone mat.
- Peel the mango and remove the stone. Dice in to small cubes.
- In a bowl mix together the mango, flour and sugar to make the filling.
- Using a circular pastry cutter or the rim of a glass, cut out 16 circles.
- Lay eight of the circles on the baking tray and divide the filling amongst them. Try to keep the filling piled in the centre and away from the outer edges.
- Lay the remaining pastry circles over the top of each pie.
- Use a fork to press the pastry layers together around the outside forming a seal.
- With a sharp knife, cut 3 vents in the top of each pie.
- Mix the egg yolk and milk together and brush over the tops.
- Sprinkle with pearl sugar and bake for 15 minutes or until golden.