Jollibee Peach Mango Pie Recipe (puff pastry)

Instructions

1. Roughly chop both fruits. I used 1/2 of a good sized mango and 1 peach, which is good for 3 pies. Fresh peaches won't really mush up so you can chop them as small as you want. The mangoes will definitely mostly dissolve, so be generous with the cubes' size.
2. Melt your butter in an oiled pan. Add in the fruits. Stir to coat.
   Add in your cinnamon sugar (if using pure cinnamon, use much less of it) and white sugar to taste (depends how sweet your fruits are, so taste first beforehand). Once the sugars have dissolved and you have a some bubbling going on, take your pan/pot off the heat and let cool.
3. It's up to you what shape and size of pastry you want to make, just make sure you can fold it shut.
   Lay your cut sheets of puff pastry and start topping half of it with your chunky peach mango jam.
4. Puff pastry softens rather quickly, so try to fold it over as soon as you're done filling, and start crimping the edges shut with a fork. if it does start getting soft (especially if your filling's still a bit warm), you can lightly oil your fork, crimp down, and then pull or slide the fork outwards (as opposed to lifting up).
5. Poke a couple of holes at the top of the pies to let steam out while baking.
6. Beat an egg and then add a bit of water to it. Liberally apply your egg wash to the top of your pies for some nice colour and sheen.
7. Preheat your oven to 220°C (428°F). Pop the pies in the oven for about 20-25min (keep an eye on them to make sure they don't burn too much - like how they kinda did in this video 🙂 of course as long as it's not burnt to a crisp, then it's still crunchily edible!).
8. Let the pies cool a bit before digging in.
   Enjoy!