Air Fried Peach Mango Pie

Method7 steps · about 35 min

1. 1

   Step 1: Combine all 15 oz diced mango, 15 oz diced peach, 10 tbsp sugar, ½ tsp vanilla extract, 1 tsp lemon juice and 1 pinch salt in a bowl. Stir to make the complete fruit-filling mixture.

   Uses 15 oz mango, diced · 15 oz peach, diced · 10 tbsp granulated white sugar · ½ tsp vanilla extract · 1 tsp lemon juice · 1 pinch salt

2. 2

   Step 2: Transfer the entire fruit mixture to a pan. Cook over a controlled heat for 5 minutes, stirring as the fruit releases its juices and the mixture gently bubbles.

   Cook peach-mango filling · 5 minUses Complete mixed peach-mango filling

3. 3

   Step 3: Mix all 1 tbsp cornstarch with all 3 tbsp water until smooth. Stir this slurry into the hot fruit mixture and continue cooking and stirring until the filling thickens enough to sit in the bread pockets without running. Move the cooked filling into a clean container and let it cool before assembly.

   Uses 1 tbsp cornstarch · 3 tbsp water, for the cornstarch slurry · Hot cooked peach-mango mixture

4. 4

   Step 4: Trim the dark crusts from all 12 bread slices. Dust the rolling pin with the separate unmeasured flour allowance and flatten each slice on a chopping board. Keep the measured 2 tbsp coating flour for the later breading stage.

   Uses 12 slices loaf bread · All-purpose flour, to dust the rolling pin

5. 5

   Step 5: Beat the two eggs together. Put about 2½ tbsp cooled filling in the centre of each flattened bread slice, fold that slice symmetrically over the filling, and use a small portion of the beaten egg to brush and seal its edges. Press firmly to make 12 closed bread pockets. Keep the actual remaining beaten egg for coating. Set any excess cooked filling aside rather than overfilling the pockets or adding extra bread.

   Uses All twelve flattened bread slices · About 2½ tbsp cooled filling for each of the twelve pockets · 2 eggs, beaten, divided between sealing and coating

6. 6

   Step 6: Put the measured 2 tbsp coating flour, the actual remaining beaten egg from the same two-egg supply, and the 1 cup panko breadcrumbs in separate shallow dishes. Dredge each sealed pocket in flour, dip it in egg, and coat it in breadcrumbs. Spray both sides lightly with the unmeasured cooking oil spray. Arrange on a clean plate and leave for at least 5 minutes to let the coating settle.

   Rest coated pockets · 5 minUses All twelve sealed fruit-filled bread pockets · 2 tbsp all-purpose flour, for coating · Actual beaten-egg remainder after sealing, from the one two-egg supply · 1 cup Good Life panko breadcrumbs · Cooking oil spray, for both sides of the coated pockets

7. 7

   Step 7: Set the air fryer to 370°F (about 188°C). Arrange the coated pockets without overlap, cooking in batches if needed. Air-fry until the first side is golden brown, turn the same pockets, and cook until the other side is golden and crisp too. Ensure the egg coating is fully set, the bread is cooked through and the filling is hot. Serve the 12 pockets to 4 people, allowing the hot fruit filling to cool enough to eat. Refrigerate any unused cooked filling and leftover pies promptly; discard leftover raw egg and coating mixtures.

   Uses All twelve coated and rested bread pockets