I didn’t grow up with Jollibee, but my parents actually met when they worked at Jollibee, so in a way, it has been a huge part of my life. I recently heard about ube pie and immediately wanted to try it out. I figured a deep fried dough pocket stuffed with ube halaya couldn’t go wrong… I was right. These are super easy to put together and very delicious.
I made these strictly ube pies, although you are more than welcome to add in a couple teaspoons of macapuno if you can get your hands on it. Either way these pies are so. good. Here is the recipe below:
Ube Pies Inspired by Jollibee
Makes enough for 12 hand pies
For the Ube Halaya
2lbs (about 6 small ube) ube
1 can condensed milk
1 can evaporated milk
For the dough
360g (3 cups) all purpose flour
15g (1 tbsp + 1 tsp) sugar
6g (1.5 tsp) salt
4g (1 tsp) baking powder
75g (1/3 cup) soft unsalted butter
250g (1 cup) milk
Sugar for dusting (about 1/2 cup or 100g)
For the ube halaya
- Peel, and chop the ube into 1 inch chunks
- Place into a large saucepan and fill with cold water to cover the ube.
- Bring to a boil on high heat, then lower to simmering and cover to cook. About 15 minutes.
- Once you’re able to pierce the ube with a fork easily, uncover and allow it to boil for another 25 minutes, mashing with a wooden or silicone spoon and stirring to remove excess water. Once it reaches a paste-like texture, add in the condensed and evaporated milk.
- Stir constantly until the mixture thickens and holds its shape. About 20 minutes.
- Set aside to cool completely before using.
For the Dough
- In a medium bowl, whisk the flour, sugar, salt, and baking powder. Add the butter and cut into chunks using a pastry cutter or food processor, until the mixture is sandy.
- Add in the milk and stir until the shaggy mixture comes together.
- Place onto a clean work surface and knead a few times to gather the dough.
- Wrap in plastic wrap and freeze for 20 minutes if it’s hot where you are. If not, chill in the fridge for 20 minutes.
- Roll out the dough to 12×16″ about 1/8″ thick, and use a pizza cutter to cut out 12 rectangles about 4×4″.
- Spoon about 2 tbsp of ube halaya onto the square, brush the edges with water, fold, and press down the edges with a fork to seal it in.
- Fry at 325-350F for about 2 minutes on one side and 1 minute on the other side, or until golden brown.
- Drain on a wire rack and sprinkle with sugar immediately.
- Serve warm or cold, and enjoy!