I made these over the weekend because I had some frozen berries to get rid of. My first batch was an epic FAIL. They looked terrible and all of the filling ran out of them – but they tasted good. These take some serious patience and they’re a little tedious. BUT, once you get the hang of it, you’ll be good to go.
They are cute and little and taste like pie – but honestly, a pie probably would have been easier to make.
I took the recipe from here. She’s a cute little blogger to check-out if you’re looking to waste some time. I feel like we could be friends – minus the RUN part. I’m not big on running.
Mixed Berry Hand Pies
Photo taken from http://www.eatliverun.com/mixed-berry-hand-pies/
1 box of frozen puff pastry, defrosted in fridge
1 16oz bag of frozen mixed frozen berries
Juice of 1 lemon
1/2 cup sugar + more for sprinkling
2 tablespoons of cornstarch
2 tablespoons of cold water
1 tablespoon of warm water
Whisk together the cold water and the cornstarch in a small bowl until dissolved. Set aside.
Combine the berries, lemon juice and sugar in a medium-sized saucepan and heat over medium-high. Once the berries have burst and the mixture has started to simmer, slowly add the cornstarch and water mixture, stirring constanting and bring the mixture to a boil. Continue to boil until it thickens – about 4 to 5 minutes. Remove from heat and cool while you prepare the pastry.
Preheat the over to 375F.
Working with once piece of puff pastry at a time, roll out, smoothing the edges and slice into 6 equal sized squares. Place the squares on a parchment-lined baking sheet. Pleace 1-2 tablespoons of the berry mixture onto half of the pastry. Carefully fold the pastry over and pinch all of the edges together well. Using a knife, make 3 small slits across the top.
Whisk together the egg and the water and brush on each pie. Sprinkle sugar over each. Bake for 30 minutes or until golden brown.
Tips: don’t try and put too much filling in, it will only run out when it bakes. The pinching is crucial – you really need to get the pastry to stick together and hold the filling in. Also, the cuts in the top are important – use a really sharp knife.