MANGO PIE POPPERS

Mango Pie Poppers image

Provided by Connie "Kiyu" Guerrero @conchik

Categories Pies

Number Of Ingredients 16

POPPER CRUST:
1 box(es) refrigerated pie crust (2-crust), softened as directed on package
MANGO POPPER FILLING;
1 cup(s) mango pulp,
2 tablespoon(s) sugar (add or minus for desired sweetness)
1 pinch(es) salt
1 pinch(es) nutmeg
1 tablespoon(s) butter
1/2 teaspoon(s) corn starch
1/2 teaspoon(s) lime juice
GLAZE:
1/2 cup(s) confectioners' sugar
2-3 teaspoon(s) milk
EGG WASH:
1 medium egg (for eggwash)
1 tablespoon(s) water (for eggwash)

Steps:

Heat oven to 450 degrees. Remove pie crusts from pouches; unroll on work surface. Cut each crust into 12 squares (some will have rounded edges)
Combine all filling ingredients together in a separate bowl. Mix well. Place 1 teaspoon of mango pulp in the middle of each square.
Take a square, bring all sides together and form into a pouch, sealing the edges as you close the pouch. Place pouches in ungreased mini muffin cups (can be lined with baking cups).
Beat the egg and a splash of water together to form the egg wash. Brush the tops with the egg wash. Bake 11-14 minutes, until golden brown. Beat the sugar and milk to form the glaze. When pie poppers are cooled, drizzle the glaze over the top.