The Dusky Kitchen

Peach-Mango Mini Pies

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I miss Jollibee’s Peach Mango Pies. That’s it. That’s the whole post.

LOL I wish more than anything that I could take the A train to Hell’s Kitchen and go to the Jollibee on 8th Ave. Alas, we are still in the middle of a pandemic and it’s not worth the risk of contracting COVID to get some spicy ChickenJoy, sweet Filipino-style spaghetti and Jollibee’s delicious Peach Mango Pies for dessert.

This photo is just missing their pineapple float. 🙂

If you didn’t already know, Jollibee is a Filipino fast food chain that has locations all across the globe. They’re everywhere in the Philippines, and a staple for kids and adults alike. Inspiring memes and even Funko pops, Jollibee’s mascot is ubiquitous in Filipino pop culture. When I was growing up, all I wanted was a Jollibee birthday party where the lovable and albeit slightly creepy Jollibee dances with you and your guests.

When Jollibee first opened their Hell’s Kitchen location in 2018, there was a line out the door! A bouncer had to let you in and there were restrictions on how much chicken you could buy.

Although this peach-mango mini pie recipe isn’t exactly like the one that Jollibee uses (I’m pretty sure Jollibee pies are fried), these hand pies hit the spot. And you don’t have to take the subway to get them!

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Peach-Mango Mini Pies

This recipe was adapted from Sally's Baking Addiction, Sarap Channel & How Sweet Eats.
Course Dessert
Cuisine Filipino
Keyword Dessert, Mango, Peach, Pies, Sweets
Prep Time 2 hours
Cook Time 35 minutes
Servings 24 mini pies

Ingredients

For the Crust:

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons kosher salt
  • 6 tablespoons unsalted butter, chilled and cubed
  • 3/4 cup vegetable shortening, chilled and cubed
  • 1/2 cup ice water, as needed I added 2 ice cubes and used all the water.

For the Filling:

  • 1 ¼ cups peaches, diced about 2 peaches
  • 1 ¼ cups mangoes, diced about 1 large mango
  • 2 tablespoons cornstarch + 2 tablespoons water, mixed until it forms a slurry
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon juice about 1/2 of a lemon's worth

For the Pie Assembly:

  • 1 recipe pie crust, above
  • 1 recipe filling, above
  • 1/4 cup coarse sugar I used Wilton's White Sparkling Sugar.
  • 2 egg yolks beaten with 1 tablespoon of water for egg wash

Instructions

For the Crust:

  • Mix the flour and the salt together in a large bowl. Add the butter and shortening.
  • Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK).
  • Measure 1/2 cup of water in a cup. Add ice. Stir it around. Drizzle the cold water in 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon after every addition of water. Stop adding water when the dough begins to form large clumps.
  • Form dough into a ball. Divide dough in half. Flatten each half into 1-inch thick disks.
  • Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (up to 5 days), preferably overnight.

For the Filling:

  • In a medium saucepan, combine cubes of mangoes and peaches.
  • Over medium heat, mix fruit for 2 minutes.
  • Add sugar and lemon juice, mix well.
  • Cook until a little bit mushy like a jam but you can still see visible chunks.
  • When it starts boiling, add in the cornstarch slurry dissolved in water.
  • Stir well until thick, 2-4 minutes. Remove from heat.
  • Transfer to a bowl and let it cool in the refrigerator.

For the Pie Assembly:

  • Preheat the oven to 375 degrees Fahrenheit. Line 2 baking sheets with parchment paper or silicone mats.
  • Using gentle force with a rolling pin, roll out the dough onto a well-floured surface until it's about 1/8 inch thick. Start from the center of the disk and work your way out in all directions, turning the dough with your hands as you go.
  • Use a 2.75 or 3-inch round biscuit cutter (or something else round, like a jar) to cut rounds out of the dough. 1 disk will yield 24 circles. If you need to re-roll the scraps to get to 24, that is perfectly fine.
  • Place the rounds on the baking sheet. Fill every other round with 1 tablespoon of the peach-mango mixture. Run finger around the edges of each round with the egg wash. Place an empty round on top of the peach filled round. Press the outsides down with a fork to seal the rounds together. Repeat with the remaining rounds.
  • Brush the egg wash on top of the sealed mini pies. Sprinkle tops with coarse sugar. Cut two small lines at the top with a paring knife.
  • Bake the pies for 30-35 minutes, or until golden brown. Remove from the oven and let them cool slightly. Repeat the process with remaining disk of dough.