Coconut Mango Purses
- For the pastry
- Dough (for about 10 pieces)
- 400 grams Pastry flour
- 1 pinch salt
- 6 tablespoons vegetable oil
- 1 tablespoon Vinegar
- 175 milliliters warm water
For the pastry: In a bowl, stir the flour with the salt. Add the oil, vinegar and 150 ml (approximately 1/2 cup) of warm water until an elastic dough is formed, about 5 minutes. If necessary, add more water to achieve the desired consistency. Shape into a disk, wrap in plastic wrap and rest for 30 minutes at room temperature.
For the filling: Peel the mango, remove the flesh from the pit and cut into small cubes. Stir the mango with the coconut in a bowl.
For assembling: Whisk egg yolk with 1 tablespoon water in a bowl.
Put the dough on a floured surface and roll to 2-3 mm (approximately 1/8 inch) thick. Cut out small 10 cm (approximately 4 inch) circles from the dough.
Place 2 teaspoons of the mango mixture on each circle and brush the edges with the yolk. Fold the sides arount the filling to form a purse. Brush the purses with the yolk. Sprinkle with grated coconut and place on a parchment-lined baking sheet. Bake in a 180°C (approximately 350°F) oven until golden brown, about 20-25 minutes.
For serving: Remove from the oven and allow to cool. Serve sprinkled with grated coconut to taste.