Introduction:
These delicious hand pies are the perfect portable snack or dessert. Filled with your favorite flavors and encased in a flaky pastry crust, they are sure to be a hit with everyone. Whether you make them for a picnic, party, or just a treat for yourself, these hand pies are easy to make and oh-so delicious!
Preparation time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Serves: 6
Ingredients:
- 2 sheets of store-bought puff pastry
- 1 cup of your favorite pie filling (such as apple, cherry, or blueberry)
- 1 egg, beaten
- 1 tablespoon of sugar
Instructions:
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry and cut it into squares or circles, depending on the shape you want your hand pies to be.
- Place a spoonful of pie filling onto one half of each pastry shape, leaving a border around the edge.
- Brush the edges with the beaten egg and fold the pastry over to enclose the filling, pressing the edges together with a fork to seal.
- Place the hand pies onto the prepared baking sheet, brush the tops with more beaten egg, and sprinkle with sugar.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving.
Nutrition Information:
Calories: 250 || Carbohydrates: 30g || Fat: 12g || Protein: 4g
What I Love About This Recipe?
- These hand pies are versatile and can be filled with any flavor you like.
- They are easy to make and perfect for sharing with friends and family.
- The flaky pastry crust adds a delicious texture to the pies.
- They can be enjoyed warm or at room temperature.
- They make a great portable snack for picnics or lunchboxes.
What To Avoid While Making this Recipe?
- Avoid overfilling the hand pies, as this may cause them to burst open during baking.
- Avoid using a filling that is too runny, as it may leak out of the pies.
- Be careful not to overwork the pastry when sealing the pies, as this can cause them to become tough.
- Avoid skipping the egg wash on the pastry, as this helps to seal and brown the pies.
- Avoid overcrowding the baking sheet, as the hand pies need room to expand while baking.