Mango Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice-cold water</li><li class="ingredients-single-item">450g ripe mangoes (about 2 large), peeled and diced</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 tbsp cornstarch</li><li class="ingredients-single-item">1 tbsp lime juice</li><li class="ingredients-single-item">1/4 tsp ground cardamom (optional)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar, for sprinkling</li><li class="ingredients-single-item">100g powdered sugar</li><li class="ingredients-single-item">2 tbsp lime juice</li><li class="ingredients-single-item">1/2 tsp lime zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pastry cutter or food processor</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter or glass</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter to cut it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial as they'll create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. You may not need all the water. The dough should hold together when squeezed but shouldn't feel wet or sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently form into a disc without overworking it. Wrap in cling film and refrigerate for at least 1 hour. Cold dough is essential for maintaining those buttery layers that create the signature flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare the mango filling. Combine the diced mangoes, sugar, cornstarch, lime juice, and cardamom (if using) in a saucepan. Cook over medium heat for 8-10 minutes, stirring frequently, until the mangoes soften and the mixture thickens. The cornstarch activates with heat to thicken the fruit juices, preventing a soggy pastry base.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the filling from heat and allow it to cool completely. Transfer to a bowl, cover, and refrigerate until needed. Cold filling helps maintain the integrity of your pastry during assembly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C and line a baking tray with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll out the dough to about 3mm thickness. Using your cutter, cut out as many circles as possible. Gather the scraps, re-roll once, and cut more circles. You should have 16 circles total for 8 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place 8 dough circles on the prepared baking sheet. Add approximately 1 tablespoon of the cooled mango filling to the center of each, leaving a 1cm border. Be careful not to overfill, as this can cause the pies to burst during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the edges with beaten egg, then place the remaining dough circles on top. Press the edges firmly with a fork to seal, then cut a small vent in the top of each pie to allow steam to escape during baking. These vents are crucial to prevent the filling from bursting through the sides.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops with the remaining egg wash and sprinkle with demerara sugar for a beautiful caramelized finish. Return the assembled pies to the refrigerator for 15 minutes to firm up. This final chill helps maintain the shape during baking and enhances flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 22-25 minutes, or until the pies are golden brown and the pastry is crisp. Look for bubbling filling through the vents as a sign they're done. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the pies cool, prepare the glaze by whisking together the powdered sugar, lime juice, and zest until smooth. When the pies have cooled for about 15 minutes but are still slightly warm, drizzle the glaze over the tops. The warmth will help the glaze set with a beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Serve the hand pies warm or at room temperature. They're best enjoyed the same day but can be stored in an airtight container for up to 2 days. To refresh, warm in a 150°C oven for 5 minutes before serving. Your tropical mango hand pies are now ready to delight everyone!</li></ol>