This sweet, fruity hand pie has the flavors of a tropical paradise. Add a teaspoon of rum extract to the filling for an extra kick.
Serves: 6Hands-on: 45 minutesTotal: 1 hour 45 minutesDifficulty: Medium
- 2¼ cups unbleached all-purpose flour
- ½ tsp. salt, divided
- 8 Tbsp. cold vegan margarine, cut into small pieces
- Egg replacement equal to 1 egg
- ⅛ tsp. ground turmeric
- ⅓ cup ice water
- 1 Tbsp. apple cider vinegar
- 1½ cups diced fresh pineapple
- 1½ cups diced fresh mango
- ½ cup pineapple preserves
- 2 Tbsp. lemon juice
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 2 Tbsp. soymilk
- To make dough, whisk together the flour and ¼ teaspoon salt in a large bowl. Cut the cold margarine into the flour with a pastry cutter or large fork, until mixture has the consistency of coarse crumbs. In a separate bowl, mix the egg replacement with the turmeric, ice water, and apple cider vinegar. Add wet ingredients to the flour mixture and stir until just moistened.
- Turn dough out onto a lightly floured surface and gently knead only a couple of times to form a ball. Wrap in plastic wrap and gently press into a disk shape with the palm of your hand. Chill dough for 1 hour.
- Preheat oven to 350°F.
- Combine the pineapple, mango, preserves, lemon juice, and remaining ¼ teaspoon salt in a medium saucepan. Cook over medium heat, stirring constantly for about 10 minutes, until fruit is soft. In a small bowl, mix the cornstarch with the water until blended, then stir into the fruit mixture. Remove from heat and allow to cool.
- Roll dough out to about ⅛" thick on a lightly floured surface. Cut out 6 circles (6"), rerolling scraps as needed. Fill the center of each circle with ¼–⅓ cup filling, leaving a ½" border. Fold one side of dough over the filling in a half-moon shape and seal by crimping the border edges with the tines of a fork. Place on an ungreased baking sheet and brush tops with soymilk.
- Bake for 15–20 minutes until golden brown. Allow to cool several minutes before serving.