Fruit Filled Hand Pies

65 Comments

E109DA7D-79CC-454F-A5A7-594B7D885326

These are the easiest Fruit Filled Hand Pies you will ever make. I made them using Puff Pastry! This store bought frozen Puff Pastry is absolutely the best. I don’t think I would even attempt to make Puff Pastry from scratch after using this multiple times and it turned out so good every time!

 

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Ingredients – Plus 2 cups powdered

sugar & milk for the glaze.

 

Thaw the puff pastry according

to the package directions.

Cover a large baking sheet with

oven safe parchment paper.

Lightly dust the paper with flour.

 

Lay the two puff pastry sheets on top

of each other. Using kitchen scissors,

cut both sheets along the folds creating

three long strips. Cut each of the three

double strips in half which will make

six pies when you are done.

 

Lightly whisk the egg and 1 Tbsp of

water making an egg wash.

Brush it along the outside

edge of two pastry dough.

 

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Fill the center of three pastry

rectangles being careful not to overfill.

 

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Lay the other pastry on top.

 

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Using the tines of a fork, crimp the

edges completely around the pie.

 

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Using a thin sharp knife, slice three

slits in the top of the pie.

 

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Place the pies on the parchment paper

lined baking sheet. Completely

cover the pies with the egg wash.

 

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Preheat oven to 400 degrees. Bake the pies

for 28-30 minutes or until golden brown.

 

Make a glaze and dip the pies into the

glaze while still hot. Place them on a

cooling rack so the excess glaze will drip off.

I placed a sheet of waxed paper under the

cooling rack for easier clean up.

 

Fruit Filled Hand Pies

http://www.InDianesKitchen.com

E109DA7D-79CC-454F-A5A7-594B7D885326

Ingredients

  • 1 box frozen Pepperidge Farm Puff Pastry Sheets (2 per box)
  • 1 egg, slightly beaten with 1 Tbsp water
  • 1 large can pie filling, your favorite
  • Glaze – 2 cups powdered sugar with 2-3 Tbsp milk

Directions

  1. Preheat oven to 400 degrees.
  2. Thaw puff pastry sheets according to package directions.
  3. Cut oven safe parchment paper to fit a large baking sheet. Lightly flour the parchment paper.
  4. Unroll both puff pastry sheets and lay them on top of each other on a floured board.
  5. Using kitchen shears, cut along the folds making three long double strips. Cut each of those double pastry strips in half making enough for six pies (2 pastry each pie).
  6. Brush on the egg wash along the entire outside edge of two pastry pieces, about 1″ in from the edge. Fill pastry with the pie filling being careful not to over fill.
  7. Place top pastry on top of the filled pastry, with egg washed sides together to help it stick together.
  8. Using the tines of a fork, push the pastry dough pieces together sealing in the pie filling. Repeat with the rest of the pastry.
  9. Place pies on the floured parchment paper lined baking sheet.
  10. Using a thin, sharp knife and cut three slits in the top of the pie.
  11. Completely cover the top of the pies with the egg wash.
  12. Bake for 28-30 minutes or until the pie is a golden brown.
  13. Mix powdered sugar and milk while the pies are baking. Let pies cool until you can handle them but they are still hot. Dip the pies into the glaze and place them on a cooling rack so the excess glaze can run off. I place waxed paper under the cooling rack for easier clean up.
  14. Let the glaze set up and serve.

http://www.InDianesKitchen.com

 

 

Categories: Desserts, Pies

65 Comments »

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  23. Pingback: Easy Fruit Filled Hand Pies – In Dianes Kitchen

  28. Looks good. I made something similar with fresh raspberries and a cream cheese and sugar mix with a dash of lemon juice. It was layered with the dough placed on top but not sealed, like a napoleon. Puff pasty is so versatile. Yummly just sent out a recipe last week using pesto and shaping the dough around it like a shamrock. This fir the recipe.

    Like

    Reply

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