Mango & Peach Pie



1 tbsp butter
1 cup finely chopped mango
1 cup finely chopped peach
¼ cup sugar
1 tsp Supreme Cinnamon Powder
Pinch of salt
1 tbsp water + 1 tbsp cornflour, mixed together

Other Ingredients:
2 sheets ready rolled shortcrust pastry
1 tbsp cornflour
2 tbsp water
Oil to deep fry

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Melt butter in a pan over medium heat. Add chopped mango, peaches and sugar. Stir and cook until the sugar dissolves. And salt, cinnamon powder and the cornflour mix. Stir until the mixture thickens. Remove from heat and set aside to cool. Unroll the sheets of pastry and cut each sheet into 12 squares. Add a heaped teaspoon of mixture in the middle and fold over and seal the washes with a fork. Place the pies on a lined baking sheet and freeze for 1 hour. Heat enough oil to deep fry over medium heat. In a bowl mix together the water and cornflour. Take the chilled pies out of the freezer and lightly brush with the cornflour mixture. Once the oil is hot enough, gently fry in batches until golden. Drain on kitchen paper and cool a little before serving.

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