Peach-Mango Empanadas

Let me guarantee you these peach-mango empanadas are a delight to eat! If you are one of those who often make a trip to that ubiquitous food chain in the Philippines to get peach-mango pies then you should try these empanadas. The mildly sweet filling comes with a thick glaze; it’s not syrupy. And the fruits are soft but not mushy. The pie crust is buttery, flaky, and is a perfect shell for this pastry.

Peach-Mango Empanadas

If you are thinking about whether these peach-mango empanadas can even come close to the real thing then you bet! Get ready to enjoy something as scrummy without leaving the house. And for people like us who have no access to the said food chain, this is a real treat!

Filling comes with a thick, mildly sweet glaze encased in buttery and flaky pastry pie crust.

Are they deep-fried, too?

Nope, these are baked but they taste so good you would not mind. So, try not to eat them all!

What do you need for the filling?

  1. One (1) cup each of diced fresh peaches and mango or 2 cups of mangoes if that’s what you have.
  2. 4 tbsp brown sugar
  3. Pinch of salt
  4. 1 tbsp lemon or lime juice or calamansi
  5. Grated rind of half of the lemon (optional)
  6. 1 tsp vanilla extract
  7. 1 tsp cornstarch  
  8. 1 tbsp water
Peach-Mango Filling Ingredients
1. Stir the ingredients together.
2. Cook and simmer until the fruits soften and the sauce thickens.
3. Let the cooked filling cool off before using it.

How do you make the empanadas?

1. Form the dough into a log up to about 12-inches long.
2. Cut the dough in half.
3. Divide each log into 6 equal pieces to yield 12 pieces.
4. Roll out each dough into a disc about 1/8-in thick and 5-in in diameter.
5. Add 1 tbsp of filling at the centre.
6. Fold over to form a half moon.
7. Press the edges around the filling and use fork tines to crimp and seal the edges.
8. Make small slits at the centre for the steam to escape and brush the top with beaten egg.

Do you buy or make your pie crust for these empanadas?

You can use store-bought pie crust or make a buttery and flaky pastry pie crust using the recipe down below.  I highly recommend you give the homemade one a go.

Baked Peach-Mango Empanadas
Try it!

How To Make Peach-Mango Empanadas

This is adapted from a recipe by Filipino food blogger and cookbook author Marvin Gapultos.  I have made a few substitutions from the original recipe to make use of what people might normally have in the pantry. For instance, I have used 1 tsp vanilla extract instead of 1 tbsp dark rum as an ingredient for the filling. The empanadas have turned out delicious nonetheless. You should try it for yourself.

Peach-Mango Empanadas

Adapted from Marvin Gapultos' recipe in his cookbook, "The Adobo Road." These mini empanadas are delightful to eat! Make a buttery and flaky pastry pie, which is a real winner, to go with the mildly sweet, yummy filling and treat yourself to something close to the much-loved peach mango pie from a popular food chain in the Philippines.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 12 Mini Empanadas


Peach-Mango Filling

  • 1 cup fresh mango, diced (make it over a cup about 180 g)
  • 1 cup fresh peaches, diced (150 g) - Or 2 cups fresh mangoes, diced (330 g), if using mangoes only
  • 4 tbsp brown sugar
  • pinch of salt
  • 1 tbsp lemon or lime juice (or calamansi)
  • grated rind of half of the lemon (optional)
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 1 tbsp water

Pastry Pie Crust (one 9-inch / 23-cm pie crust)

  • 1 ¼ cups (175 g) all-purpose flour
  • tsp salt
  • 8 tbsp (114 g) cold butter, cut into cubes
  • 1 tbsp cider vinegar
  • ¼ cup (60 ml) ice water


For The Empanadas

  • *** If making your pastry pie crust, please refer to the instructions below. When done, keep the pastry dough in the refrigerator while you prepare the filling.
    *** If using storebought pie crust, carve out 12 rounds about 5-inches in diameter each.
  • Get a medium saucepan and stir all the ingredients together except the water over medium-high heat.
  • When you see the mixture starts to bubble energetically, turn down the heat to medium-low and cook for about 5 minutes, stirring occasionally.
  • Add 1 tbsp of water, stir, and simmer for another 3-5 minutes or until the fruits soften and the sauce thickens. Cool for 20 minutes.
  • Preheat the oven to 190C (375F) and line a baking tray with parchment paper.
  • Place the pastry dough onto a lightly floured worktop. Gently form it into a log and stretch it up to 12 inches long.
  • Slice it in half. Divide each log into 6 pcs to yield 12 pcs in total.
  • Flatten each dough with your fingers. Using a rolling pin, shape it into a disc about ⅛-inch thick and 5-inches in diameter.
  • Add 1 tbsp of filling at the centre and fold over to form a half moon.
  • Press the edges around the filling to remove any air pockets and use fork tines to crimp and seal the edges.
  • Using the tip of a knife, make 3 small slits on top of the empanada for the steam to escape. Brush the top with beaten egg and place it onto the baking tray.
  • Bake at the lower third rack for 25 mins or until golden brown and puffed up.

For The Pastry Pie Crust

  • Whisk the flour and salt in a large bowl.
  • Using your fingers or a pastry cutter, mix the cold butter into the flour until it resembles pea-sized crumbs.
  • Pour the vinegar and mix to combine.
  • Add water gradually, 1 tablespoon at a time, and mix until the dough just comes together. You do not have to use all the water. (Be careful not to add more water than necessary to prevent the dough from becoming hard).
  • Shape the dough into a thick disc and cover it with cling wrap/plastic wrap. Place it in the refrigerator and rest for at least 30 mins.