Prepare the mango jam/filling by following the instructions on the box of pectin. Different brands of pectin will give different results, but for this recipe I used Pomona’s Universal Pectin. The process is slightly more complicated than traditional pectin but the results are amazingly thick filling that will not run, and you can use less sugar, allowing for more fruit flavor. FYI I used ½ cup of sugar to 4 cups of fruit.

To make the crust, blend together the flour, cornstarch, salt and lard in a food processor until the mixture resembles coarse meal. Feed the water into the food processor a little at a time until a ball forms. Turn the food processor off and remove the dough. Hand knead a few times on a floured surface so that the dough is springy and holds together.  Place in a container and store in the refrigerator overnight.

When you are ready to make the fried pies, divide the dough into 16 equal parts. Roll the dough on a floured surface so that you form circles. Place ¼ cup (60ml) of the mango jam in the middle of the circle, and fold over the dough to form a half circle. Press and crimp the edges of the fried pie until it is well sealed. Form all of the fried pies in the same fashion. (You may have extra jam filling left over, which you can enjoy on toast!)

Add about 3 cups (750ml) of vegetable oil to a 3 quart (3lt) saucepan for frying the pies. Heat the vegetable oil until it measure 350°F (176°C) on a deep frying thermometer. Prepare a pan by lining it with paper towels for draining the pies. Using two slotted spatulas or spoons, gently place a formed pie in the heated vegetable oil. Fry for about 20 seconds on each side until it is golden brown. Remove the pie to the prepared pan. Continue to fry the remaining pies.

When the pies have cooled slightly, combine the glaze mixture and drizzle over the pies.