Hand pies seem to be all the rage lately, which is no surprise. I mean, just look at them! They are super cute and delicious! But because I like to shake up things and put twists on traditional desserts, I didn’t want to make the classical flavors of apple, cherry, or peach for my hand pies.
Instead, I decided to make mango ginger hand pies, drawing inspiration from a food truck I found in Austin that sold empanadas. One of the more exotic flavors was the mango and ginger empanada. I never tried it, but it sounded so delicious.
I followed the general directions of this recipe for peach and ginger hand pies from The Kitchn. However, I cheated a little by using store-bought pie crust. I encourage you to make homemade pie crust if you have time. It’s actually quite easy and fun, especially when you have to cut the butter into the flour. I modified the filling a little by adding in chopped candied ginger to amplify the ginger flavor. (But I left out the fresh ginger since I didn’t have any on hand). Depending on how much you like ginger, you can add a little or lot, or omit it all together.
So tiny and cute! They fit in the palm of your hand!
The most fun part of this recipe is making the little hand pies. Just cut out circles, fill them with the mango filling, and press and crimp the edges together. But be careful to not overfill them, which is very easy to do.
Filled, crimped, egg washed, and ready for the oven!
I baked these mango hand pies for my friends for dessert after dinner one night. I was actually really surprised they gobbled up all of the hand pies so quickly and exclaimed how delicious they were. To be honest, I was a little worried my friends might not like them since 1) I thought I had put in a little too much ginger and 2) no one had ever made this recipe before (or at least, no one had posted this specific recipe online).
Freshly baked mango hand pies!
Although my products don’t often turn out the same as those I see on food blogs, it’s reassuring to know that at least someone out there has successfully made the recipe at one point. But when you make up a recipe, you have no way of knowing how good it’ll be until you eat it. It gives me more appreciation for all of the people who write cookbooks. They must spend hours just troubleshooting recipes. Just like I am with my synthesis procedure for nanoparticles, which I can tell you from personal experience, is really a lot of hard work. I suppose the only difference between me and the cookbook authors is that their products aren’t toxic. 😛
Oh, and their products are much prettier and cuter, just like this little mango hand pie.
Mango and Ginger Hand Pies
Adapted from The Kitchn
1 pie crust (homemade or store bought)
2 ripe mangoes
3 tablespoons sugar
1/2 teaspoon freshly grated ginger (or use candied or crystallized ginger instead)
2 tablespoons flour
1 egg plus water for egg wash
Extra sugar for sprinkling
1. Make pie dough from scratch or buy pie dough from the store (I used Trader Joe’s)
2. Peel and chop up the mangoes into small pieces. Mix the mangoes, sugar, ginger and flour. Let macerate for 15-20 minutes while you prepare the pie crusts.
3. Roll the pie dough out to 1/4 inches thick. Cut out small disks of dough using a biscuit cutter or a glass cup.
4. Fill each disk with the mango filling. Brush the edges of the disk with egg wash and press the edges together.
5. Place the pie onto a greased baking sheet and crimp the edges with a fork. Using scissors or a knife, cut three small slits on the top of each pie.
6. Chill the pies in the refrigerator for 15 minutes. When ready to bake, brush each pie with egg wash and sprinkle the top with sugar.
7. Bake the hand pies at 350F for 30-35 minutes or until the dough is lightly browned.
8. Cool the pies for 10 minutes, then devour!