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hand pies sitting pretty on a white rectangular tray

Mango Pineapple Hand Pies

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  • Author: Betty
  • Prep Time: 30 minutes
  • Chill Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 50 minutes plus chill time
  • Yield: 12 1x

Ingredients

Units Scale

Filling:

  • 8 oz. can crushed pineapple, drained
  • 1 mango, peeled and diced
  • Juice of 1 lime, about 2 Tbsp
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/3 cup white or palm sugar
  • 1/2 tsp lime zest

Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 egg
  • 3 Tbsp cold water

Egg Wash:

  • 1 egg, beaten
  • 1 Tbsp water

 


Instructions

  1. Combine pineapple, mango, lime juice, cinnamon, ginger, nutmeg, sugar, and zest in a small saucepan and bring to a boil over medium-high heat. Lower heat and simmer for 15 to 20 minutes until thickened and jam-like. Remove from heat and let cool.
  2. To make the dough, whisk together flour, baking powder, and salt in a medium bowl. Cut the butter into small pieces and add to the dry mixture. Rub the butter into the flour mixture with your fingertips until the butter is incorporated and pea-sized. 
  3. Mix egg and water together and add to the bowl. Stir with a spoon, then use your hand to gently knead the ingredients into a cohesive ball of dough. Split the dough into two pieces, wrap in plastic wrap, and place in the fridge to chill for 1 hour.
  4. Preheat the oven to 400 F/204 C. Line two baking sheets with parchment paper and set aside.
  5. Remove one dough packet from the fridge and divide it into 6 equal size balls. Lightly flour a smooth surface and roll dough balls into circles about 5 or 6 inches in diameter. Place 1 heaping Tablespoon of the filling in the center of each circle. Brush the edges of the circle with the egg wash before folding the circle in half to enclose the filling. Press the edges with the tines of a fork to seal them. Repeat with the remaining dough.
  6. Using a pastry brush, sweep the tops of each hand pie with the egg wash. Prick the tops with a fork to allow steam to escape. Chill the filled pies in the fridge for 20 minutes.
  7. Bake for 15 to 20 minutes at 400 F or until golden brown. Remove from the oven and cool on a wire rack. Allow them to cool entirely before biting into hand pies or the roof of your mouth will be mad. Can be served slightly warm or at room temperature.