Mango Pie Poppers

This recipe is adapted from Linda Cicero's Pie Poppers, as found in her Cook's Corner in The Miami Herald. She found this recipe from Pillsbury, as they kick off the year of the pie. I used mangos, as we were in the midst of mango season, but you can use any fruit compote or pie filling.

Ingredients:
1 (2-crust) box refrigerated pie dough, softened as directed on package
1/2 cup mango pulp
1 egg
water
1/2 cup confectioners' sugar
3-4 teaspoons milk

1. Heat oven to 450 degrees.
2. Remove pie crusts from pouches; unroll on work surface.
3. Cut each crust into 12 squares (some will have rounded edges)
4. Place 1 teaspoon of mango pulp in the middle of each square.

5. Take a square, bring all sides together and form into a pouch, sealing the edges as you close the pouch.
6. Place pouches in ungreased mini muffin cups (can be lined with baking cups).

7. Beat the egg and a splash of water together to form the egg wash.
8. Brush the tops with the egg wash.
9. Bake 11-14 minutes, until golden brown.
10. Beat the sugar and milk to form the glaze.
11. When pie poppers are cooled, drizzle the glaze over the top.

Let stand until set, about 30 minutes. Makes 24 poppers.