Pies with mango and raspberry sauce

Name: Pies with mango and raspberry sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Flour; 200 ml Milk; 120 g Sugar; 10 g Yeast; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 egg (size M); 70 g Butter or margarine; 1 jar(s) (425 ml; separation weight: 230 g) Mango in pieces; 1 TABLESPOON Cornstarch; 100 ml White wine; 1 package (250 g) frozen raspberries; 7-10 Tbsp Mint; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Flour
200 ml Milk
120 g Sugar
10 g Yeast
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
1 egg (size M)
70 g Butter or margarine
1 jar(s) (425 ml; separation weight: 230 g) Mango in pieces
1 TABLESPOON Cornstarch
100 ml White wine
1 package (250 g) frozen raspberries
7-10 Tbsp Mint
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Pour the flour into a bowl and press a depression into it. Heat 60 g milk and 20 g sugar. Dissolve yeast in it, pour into the hollow and cover with some flour. Cover and leave to rise in a warm place for about 5 minutes.
2
Add 60 ml milk, 20 g sugar, salt, lemon zest, egg and 50 g fat to the pre-dough and knead everything into a smooth dough. Cover and leave to rise for another 10 minutes. Roll out the dough about 4 mm thick on a floured work surface and cut out circles with a cookie cutter (about 10 cm Ø).
3
Knead dough remains together, roll out again and cut out. Results in about 16 pieces. Form dough circles into small balls and place them close together in a greased casserole dish (16x25 cm; 1.2 l capacity).
4
Let it go for another 10 minutes. In the meantime, heat the remaining milk, 20 g sugar and the remaining fat and pour over the cakes. Bake the "Buchteln" in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25-30 minutes.
5
In the meantime, except for a few pieces for decoration, puree the mango with a blender. Cut the rest of the mango into slices. Stir the starch and 1 tablespoon of water until smooth. Caramelise the remaining sugar in a pot.
6
Deglaze with wine and simmer for about 5 minutes. Stir in cornflour and bring to the boil again. Add the raspberries, except for a few for decoration, and let it simmer for about 5 minutes. Pass through a sieve and let cool off.
7
Arrange the Buchteln lukewarm with mango and raspberry sauce on plates. Decorate with mango wedges, remaining raspberries and mint.