Peach Mango Filling

1. Combine the peaches, mangoes, sugar, cornstarch, cinnamon, and lemon juice in a small saucepan
2. Cook over medium heat and cook, stirring constantly, for 10 minutes or until the fruit has started to breakdown and the mixture has thickened
3. Remove from the heat, cover with plastic wrap, and place in the fridge to chill completely

Assembly

1. Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
2. Cut each puff pastry sheet into 8 equal rectangles
3. Scoop a line of the chilled filling down the center of 8 rectangles
4. Top with another rectangle of puff pastry and use a fork to crimp and seal the edges (trim the edges with a sharp knife for clean sides)
5. Place the assembled pies on a baking sheet lined with parchment paper and freeze for 1 hour to chill
6. Heat a heavy-bottomed pot of neutral oil to 200C/390F
7. Carefully lower the pies into the oil, be careful as they will splatter
8. Fry three at a time, for 2-3 mins, turning halfway, until golden brown
9. Place on a wire rack or paper towel to drain for 5 minutes and enjoy hot!