Mango Hand Pies
Chef Jeffrey Quasha
Hand pies are typically fried, but chef Jeffrey Quasha bakes these instead to provide guests with a healthier alternative at Morrison Healthcare. The grab-and-go turnovers feature a fresh mango filling in a light and crisp puff pastry crust.
1 1/2 cups peeled and diced fresh mango
6 tsp. vanilla extract
1 1/2 tsp. honey
6 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 small egg white
2 (1 lb.) packages frozen puff pastry
1 1/4 cups confectioners’ sugar
2 tbsp. whole milk
- Prepare filling: Heat a large sauté pan over medium heat. Once the pan ishot, add diced mango. Sauté mango for 3 minutes; deglazepan with vanilla extract.
- Stir in honey and spices; continue cooking for 2 to 3 minutes longer. Remove pan from heat; cool completely.
- For hand pies, preheat oven to 400 F. Remove puff pastry from freezer and allow to come to room temperature. Cut six circles from each pastry sheet using a 6-inch biscuit cutter. (If necessary, roll puff pastry slightly to get six 6-inch circles from each sheet.)
- Drop 1 tablespoon cooled mango filling into center of each puff pastry circle. Fold in half and pinch edges. Fold pinched edges over and press with tines of fork to seal. Poke top of each hand pie with once, to prevent bursting.
- Beat egg white in small bowl until frothy; brush over top of each hand pie. Bake on parchment paper-lined baking sheet (1 inch apart) about 15 minutes, until lightly browned.
- While pies are baking, make glaze: Whisk together confectioners’ sugar and milk in shallow bowl until smooth. Remove baked pies from baking sheet; drop while still warm into glaze, coating completely. Return to parchment paper and allow to set, about 5 minutes.
Photo courtesy of National Mango Board