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


  • 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


  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry and cut it into squares or circles, depending on the shape you want your hand pies to be.
  3. Place a spoonful of pie filling onto one half of each pastry shape, leaving a border around the edge.
  4. 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.
  5. Place the hand pies onto the prepared baking sheet, brush the tops with more beaten egg, and sprinkle with sugar.
  6. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.
  7. 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?

  1. These hand pies are versatile and can be filled with any flavor you like.
  2. They are easy to make and perfect for sharing with friends and family.
  3. The flaky pastry crust adds a delicious texture to the pies.
  4. They can be enjoyed warm or at room temperature.
  5. They make a great portable snack for picnics or lunchboxes.

What To Avoid While Making this Recipe?

  1. Avoid overfilling the hand pies, as this may cause them to burst open during baking.
  2. Avoid using a filling that is too runny, as it may leak out of the pies.
  3. Be careful not to overwork the pastry when sealing the pies, as this can cause them to become tough.
  4. Avoid skipping the egg wash on the pastry, as this helps to seal and brown the pies.
  5. Avoid overcrowding the baking sheet, as the hand pies need room to expand while baking.

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