Mixed Berry Hand Pies

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.

Mmm, pastry.

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 egg
1 tablespoon of warm water

Preparation Instructions

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.


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