Tropical Mango Pastry Purses |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Robin Robertson's Quick-fix Vegetarian Ingredients:
1 sheet frozen puff pastry, thawed |
2 mangoes, halved and pitted |
2 tablespoons sweetened flaked coconut |
2 tablespoons peanuts, crushed |
1/4 teaspoon sugar |
icing sugar, for garnish |
Directions:
1. Preheat the oven to 200 deg Celsius
2. Roll out the puff pastry sheet on a lightly floured work surface to about a 24 cm square. Cut the pastry into square quarters.
3. Chop the mangoes and divide among the pastry, placing a spoonful in the centre of each pastry square. Top the mangoes with a sprinkling of coconut and nuts and a pinch of sugar.
4. Gather the corners of the pastry squares together and pinch them together to envelop the filling. Twist the corners of each pastry together so it looks like a little bundle.
5. Repeat until all the bundles are sealed.
6. Place them on a nonstick baking sheet and bake until golden brown, 12-15 minutes.
7. Serve warm dusted with icing sugar.
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