mango & passionfruit pies

makes 6

400 g (14 oz/3¼ cups) plain (all-purpose) flour

165 g (5¾ oz/1¹/₃ cups) icing (confectioners’) sugar

200 g (7 oz) cold unsalted butter, chopped

2 egg yolks, mixed with 2 tablespoons iced water

1 egg, lightly beaten

icing (confectioners’) sugar, for dusting

whipped cream, to serve

filling

60 ml (2 fl oz/¼ cup) strained passionfruit pulp

1 tablespoon custard powder or instant vanilla pudding mix

3 ripe mangoes (900 g/2 lb), peeled, sliced and chopped

80 g (2¾ oz/¹/₃ cup) caster (superfine) sugar

Sift the flour and icing sugar into a large bowl. Using your fingertips, lightly rub in the butter until the mixture resembles coarse breadcrumbs. Make a well in the centre, then add the egg yolks to the well. Mix using a flat-bladed knife until a rough dough forms. Turn out onto a lightly floured work surface, then gently press together into a ball. Form into a flat disc, cover with plastic wrap and refrigerate for 30 minutes.

Grease six 10 x 8 x 3 cm (4 x 3¼ x 1¼ inch) fluted, loose-based flan (tart) tins or round pie dishes. Roll out two-thirds of the chilled pastry between two sheets of baking paper until 3 mm (¹/₈ inch) thick. Cut out six bases to fit the prepared tins. Gently press them into the tins and trim the edges. Refrigerate for 30 minutes.

Meanwhile, preheat the oven to 190°C (375°F/Gas 5). To make the filling, put the passionfruit pulp and custard powder in a small saucepan and mix together well.

Stir over medium heat for 2–3 minutes, or until the mixture has thickened. Remove from the heat, then stir in the mango and sugar.

Roll out the remaining pastry between two sheets of baking paper until 3 mm (¹/₈ inch) thick. Cut out six pie lids. Re-roll the pastry trimmings and cut into shapes for decoration.

Divide the filling among the pastry cases and brush the edges with beaten egg. Top with the pastry lids and press the edges to seal. Trim the edges and decorate the tops with the pastry shapes. Brush with beaten egg and dust with icing sugar.

Bake for 20–25 minutes, or until the pastry is golden. Remove from the oven and leave to cool in the tins. Serve warm or at room temperature with whipped cream. Mango and passionfruit pies are best eaten the day they are made.