Creamy Peach Mango Pocket Pie

Name: Creamy Peach Mango Pocket Pie
Prep time: 30 s
Cook time: 50 s
Total time: 80 s
Yield: 12
Ingredients: 2 1/2 cups all purpose flour sifted; 2 tablespoons Sugar; 1/2 teaspoon Salt; 1 bar butter cut into cubes; 1/2 cup Cold Water; 1 teaspoon Vinegar; 1 packet NESTLÉ® All Purpose Cream; 3/4 cup Brown Sugar; 1/4 cup Butter; 1 can peaches chopped; 2 pieces ripe mangoes diced; 3 tablespoons Cornstarch; 1/4 cup Water; 1 piece egg beaten for egg wash

See Recipe Details

Prep Time

30m

Cooking Time

50m

Skill Level

Challenging

Dessert
Treenut-Free
Nuts / Peanuts-Free
Fish-free
Crustaceans-Free
receta de sopa sencilla

INGREDIENTS

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Crust

Filling

1/2	cups	All Purpose Flour
2	tablespoons	Sugar
1/2	teaspoon	Salt
1	bar	Butter
1/2	cup	Water
1	teaspoon	Vinegar

1	packet	NESTLÉ® All Purpose Cream, 250mL
3/4	cup	Brown Sugar
1/4	cup	Butter
1	can	pieces canned peaches
2	pieces	ripe mangoes, diced
3	tablespoons	Cornstarch
1/4	cup	Water
1	piece	Eggs

STEPS

Step 1	Preheat oven at 325ᴼF. (20mins)
Step 2	Combine all purpose flour, sugar and salt in a bowl. Cut in butter and combine until mixed well. Add in eggs and cold water and mix well to form a dough. Wrap with plastic wrap and set aside. (10mins)
Step 3	For the filling combine NESTLÉ® All Purpose Cream, brown sugar and butter in pan and cook at low heat. Add in chopped mango and chopped peaches. Dissolve cornstarch to water. Stir in to the fruit filling and cook over low heat for another 2 minutes. Set aside to cool down completely. (20mins)
Step 4	Flattened dough using a rolling pin. Cut with a 5-inch round cutter, put filling inside, fold and seal with fork. Brush with egg wash and bake for 10 – 15 minutes. Set aside to cool slightly before serving. (40mins)