Peach Mango Pocket Pies
Peaches and mangoes are a good source of vitamin A and vitamin C which are important for vision and the immune system. Because both are naturally really sweet, using them in baked goods means less added sugar is needed!
- 3 ripe peaches
- 3 ripe mangoes
- 1/4 cup agave syrup
- 2 tsp cinnamon
- 1 tbsp thickening agent (flour or cornstarch)
- 2 puff pastry sheets
- 1 beaten egg
Cut the peaches and mangoes into cubes, and mix with the cinnamon, thickening agent, and agave syrup. Simmer in a pot over medium heat for 5 minutes or until a thickened consistency has formed. Let it cool.
Preheat the oven to 400 F. Meanwhile, place 1 puff pastry sheet on a flat surface. The puff pastry should be somewhat frozen to ensure structural integrity. Place 4 spoon-full scoops on the sheet in 6 even parts. Make sure to leave unfilled dough between each 6 segments.
Layer with the second puff pastry sheet, and cut into 6 pocket pies. Using a fork, press down the edges to seal each pocket pie. Beat 1 egg, and brush the top of the pies. Place on a tray covered with parchment paper. Once the oven is ready, bake the pocket pies for 15 minutes.
(Side Note: This recipe makes 6 servings.)