Fruit Filled Hand Pies
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!
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.
Fill the center of three pastry
rectangles being careful not to overfill.
Lay the other pastry on top.
Using the tines of a fork, crimp the
edges completely around the pie.
Using a thin sharp knife, slice three
slits in the top of the pie.
Place the pies on the parchment paper
lined baking sheet. Completely
cover the pies with the egg wash.
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
- 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
- Preheat oven to 400 degrees.
- Thaw puff pastry sheets according to package directions.
- Cut oven safe parchment paper to fit a large baking sheet. Lightly flour the parchment paper.
- Unroll both puff pastry sheets and lay them on top of each other on a floured board.
- 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).
- 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.
- Place top pastry on top of the filled pastry, with egg washed sides together to help it stick together.
- Using the tines of a fork, push the pastry dough pieces together sealing in the pie filling. Repeat with the rest of the pastry.
- Place pies on the floured parchment paper lined baking sheet.
- Using a thin, sharp knife and cut three slits in the top of the pie.
- Completely cover the top of the pies with the egg wash.
- Bake for 28-30 minutes or until the pie is a golden brown.
- 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.
- Let the glaze set up and serve.