This ube pie recipe is simple to make but so delicious. Ube halaya filling inside a buttery puff pastry crust. It’s very easy to customize too if you want to jazz it up and make ube macapuno pies or ube cheese pies.
Line a baking pan or cookie sheet with parchment paper (or silicone baking mat) and set aside.
In a small bowl, prepare your egg wash by beating 1 large egg with 2 tbsp milk. Set aside.
Gently roll out your thawed puff pastry sheets onto a lightly floured surface and cut into rectangles using a bench scraper or a sharp knife (you should end up with 12 rectangles, 6 from each puff pastry sheet). Try to cut them into roughly the same size.
Take 6 rectangles and place them on your prepared pan. Space them out evenly.
Brush the edges of each rectangle with egg wash.
Scoop about 4-5 tbsp of ube halaya into the middle.
Top with another piece of rectangle and use a fork to crimp and seal the edges of the pie.
Want different flavours? You can put a slice of cheese on top of the ube for ube cheese pies. Or macapuno for a batch of ube macapuno pies.
Using a small, sharp knife, make 2-3 small cuts on top of the pies so that air can escape while baking. Brush the whole pie with the rest of your egg wash one more time.
Place the pies in the freezer while you're pre-heating the oven to 375F.
When ready, take the ube pies directly from the freezer to the oven and bake for 30 minutes or until golden brown. Rotate the pan midway during baking. Best served warm.
I always use all-butter puff pastry for the best flavour.
Take the ube jam out of the fridge at least 30 minutes prior to using to make it easier to spread.
Are your puff pastry rectangles different sizes? You can always trim the edges later so they match.
See the post for the complete step-by-step photos and more baking tips.