Hand Pies

Hand Pies

By Brava Chef Annie

Brava

Servings 6 hand pies

Active Time:

~20 min

Total Time:

~52 min

About this Recipe

Flaky, golden brown, and sweet from fresh fruit, Hand Pies are reminiscent of a pie baked from scratch but with half of the prep. Store-bought puff pastry is used here to make miniature, hand-held pies, hence the name. Tart and sweet raspberries are a favorite in the fruit filling, and any other fresh, seasonal fruit works as well. In a pinch, a few spoonfuls of good-quality jam will get the job done too. Whatever you do, be sure to enjoy this baked treat with your favorite vanilla ice cream!


Ingredients

  • 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator
  • 12 oz fresh fruit, such as raspberries, blueberries, cherries, strawberries, or stone fruit
  • ¼ cup plus 3 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons kosher salt
  • 1 egg
  • coarse sugar, such as demerara (optional)

From Your Pantry

kosher salt

flour for dusting

Equipment

Brava metal tray

mixing bowls

pastry brush

spatula

parchment paper

fork

whisk

Nutrition Information

Allergens: Eggs, Wheat (Gluten)

Tags

  • Chef's Picks
  • Sweets
  • Vegetarian
  • Kid Friendly
  • American
  • Bread
  • Dairy Free
  • Desserts
  • Fruits
  • Metal Tray
  • Recipes
  • Snack
  • Spring
  • Summer
  • Weekend
  • Weeknight
  • Year Round

  1. 1

    Prep puff pastry

    • On lightly floured surface, lay one sheet of puff pastry and cut into six, equal-sized rectangles. Repeat with second sheet of puff pastry, and set aside. Six of these rectangles will be the bottom pastry pie crust, and six will be the top.

  2. 2

    Prep fruit mixture and egg wash

    • If using bite-sized fruit, skip this step.
    • If using larger sized fruits, like strawberries, stone-fruit, or apples, cut into bite-sized pieces.
    • In mixing bowl, combine fruit with granulated sugar, cornstarch, and two generous pinches of kosher salt, and gently fold to mix.
    • In separate bowl, beat one egg with whisk or fork to make an egg wash, set aside.

  3. 3

    Assemble hand pies

    • Using a pastry brush or fingers, brush the edges of the bottom six rectangles with the egg wash. Spoon 2-3 tablespoons of the fruit mixture onto each of the six bottom rectangles.
    • Place the top six rectangles over the fruit mixture, lining up the edges as best you can. Seal the edges shut by pressing a fork down to crimp the edges. Repeat this process with remaining rectangles of puff pastry until you have six hand pies.
    • Slice 2 slits on top of each hand pie to allow steam to escape while baking.
    • Brush each hand pie with egg wash, and top with coarse sugar, if using.

  4. 4

    Bake hand pies

    • Select “Hand Pies” on your touchscreen and press green button to begin preheating.
    • While Brava preheats, using spatula, carefully transfer hand pies to the Brava metal tray lined with parchment paper.
    • When Brava is done preheating, slide metal tray into bottom shelf, and press the green button to begin baking.

  5. 5

    Cool & serve

    • When hand pies are done baking, carefully remove metal tray from Brava, let cool for several minutes, and serve warm or at room temperature.