Recipe: Brown Sugar Mango Hand Pies

PIE-A-DAY #36

Brown Sugar Mango Hand Pies with dinner tonight? They come from Proof Bakery in Atwater Village.

Find the recipe below and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.

Brown Sugar Mango Hand Pies

(From Proof Bakery)

Serving Size: 10-12 individual hand pies

Filling

• 4 Mangos, peeled & diced into ¼ inch cubes

• ¼ cup of Brown Sugar

• ¼ tsp of Cinnamon

• pinch of Salt

Dough

• 1 ¼ oz Pastry Flour (or All-Purpose)

• 2 oz Rye Flour (or Whole Wheat)

• 1 oz Granulated Sugar

• 1 ½ tsp Salt

• 13 ½ oz Butter, Cold & cut into ¼ inch cubes

• 4 ½ oz Water, Cold

Egg Wash

• 1 egg

• 2 tbs of water

Topping

• Heavy Cream & Granulated Sugar (apply before baking)

Dough

Combine and sift the first four ingredients into a medium size mixing bowl. Toss the diced butter into the flour, coating all the pieces. Using an electric mixer with the paddle attachment on medium speed cut the butter into the flour till it resembles the pea-size. Stream cold water into the mixer on medium and mix till dough comes together. Divide the dough into two balls and flatten into discs, wrap in plastic wrap and chill overnight.

Filling

In medium size bowl combine & toss diced mango, brown sugar, cinnamon and salt till completely incorporated, set aside.

To assemble hand pies

Take chilled dough discs and with a rolling pin roll out on a lightly floured surface till about a ¼ inch thickness. With a 5 ½ inch round cutter, cut out rounds you should get approx. 10-12 rounds total (if the dough becomes too soft, you can chill the rounds before you begin to fill).

Preheat the oven to 450°F; place a rack on the middle shelf. Line a baking sheet with parchment paper. Divide the filling among the 10-12 rounds, approx. ¼ cup per round, placing the filling in the middle of each round. Brush some of the beaten egg wash along the edges of each round, fold into a half circle and press the edges together to seal the hand pie. Transfer hand-pies to prepared baking sheet and pinch edges together with a fork. Chill hand pies for about 30 minutes.

Before baking cut a vent into the top of each hand pie and brush each pie with heavy cream and sprinkle heavily with sugar. Bake 20-25 min till golden brown. Transfer hand pies to a rack to cool.