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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

Ingredients

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
  • ⅛ tsp salt
  • 8 tbsp (114 g) cold butter, cut into cubes
  • 1 tbsp cider vinegar
  • ¼ cup (60 ml) ice water

Instructions

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.