Strawberry Hand Pies

When I asked K for birthday treat ideas, he wasn’t sure, which is why I made this custard for him. Then, he decided something with puff pastry dough would be good. We had some to use up, and I had recently bought some chocolate puff pastry dough to try, so hand pies it was!

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As you can see, the chocolate ones did not fare as well.

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I wasn’t sure what happened exactly, but they never got as puffy as they should have. I even rebaked them and still had little luck. I also didn’t like the flavor of them. It tasted artificial, even though the ingredients were natural. Oh well. Live and learn. Don’t buy this stuff again:

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But, do make these hand pies again! Our favorites were the muffin pan ones, but that might be because of the dough itself. Next time it might be fun to make the sandwich style ones with the regular puff pastry dough.

 

Directions for Strawberry Hand Pies

Adapted from King Arthur Flour

  • 2 sheets puff pastry dough, defrosted (but not until ready to use)
  • 2 cups strawberries, washed, hulled, and chopped into quarters
  • 1 Tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1 large egg, beaten
  • Splash of milk
  • Turbinado sugar (optional)

Begin by heating the strawberries, sugar, and cornstarch in a medium saucepan.

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The strawberries will break down a bit and the mixture will come to a simmer. Allow it to simmer for about 5-10 minutes until it thickens into a jelly-like mixture. Remove from the heat and stir in the lemon juice. Set it aside to cool to room temperature.

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Preheat the oven to 375 degrees. Use a biscuit or cookie cutter (or a knife) to cut out circles from the puff pastry dough.

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Then, mix together the beaten egg with a tablespoon or so of milk. Now you have two options; you can use a muffin pan and place the rounds in the wells (pressing them up the sides) or use 2 circles together as a sandwich.

For the sandwich ones: place the rounds on a baking sheet lined with parchment or a silpat. Then, place a small amount of the strawberry mixture in the middle.

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Brush the egg wash around the edges of the puff pastry before placing another circle on top, pressing down to seal with the tines of a fork.

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You don’t have to cut air holes in the top, but you can.

Brush more of the egg wash on top, then sprinkle some turbinado sugar (if using) before baking.

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Bake for about 20 minutes until the dough is puffy.

This dough didn't get super puffy, but the normal puff pastry kind should.

This dough didn’t get super puffy, but the normal puff pastry kind should.

For the muffin pan pies, after placing the rounds in the wells and pressing them up the sides, bake in the oven for about 10 minutes to get lightly browned.

Before baking...

Before baking…

 

After baking! (not too different)

After baking! (not too different)

 

Then, spoon some of the strawberry mixture in the middle.

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You can use the remaining puff pastry dough to cut pieces and gently place on top of each pie to form lattices or other patterns.

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Brush with the egg wash before sprinkling with the turbinado sugar (if using). Bake for about 15 minutes until the dough is puffy.

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Allow to cool in the pan before removing.

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Directions for Strawberry Hand Pies (without pictures)

Adapted from King Arthur Flour

  • 2 sheets puff pastry dough, defrosted (but not until ready to use)
  • 2 cups strawberries, washed, hulled, and chopped into quarters
  • 1 Tablespoon sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon juice
  • 1 large egg, beaten
  • Splash of milk
  • Turbinado sugar (optional)

Begin by heating the strawberries, sugar, and cornstarch in a medium saucepan. The strawberries will break down a bit and the mixture will come to a simmer. Allow it to simmer for about 5-10 minutes until it thickens into a jelly-like mixture. Remove from the heat and stir in the lemon juice. Set it aside to cool to room temperature.

Preheat the oven to 375 degrees. Use a biscuit or cookie cutter (or a knife) to cut out circles from the puff pastry dough. Then, mix together the beaten egg with a tablespoon or so of milk. Now you have two options; you can use a muffin pan and place the rounds in the wells (pressing them up the sides) or use 2 circles together as a sandwich.

For the sandwich ones: place the rounds on a baking sheet lined with parchment or a silpat. Then, place a small amount of the strawberry mixture in the middle. Brush the egg wash around the edges of the puff pastry before placing another circle on top, pressing down to seal with the tines of a fork. Brush more of the egg wash on top, then sprinkle some turbinado sugar (if using) before baking. Bake for about 20 minutes until the dough is puffy.

For the muffin pan pies, after placing the rounds in the wells and pressing them up the sides, bake in the oven for about 10 minutes to get lightly browned. Then, spoon some of the strawberry mixture in the middle. You can use the remaining puff pastry dough to cut pieces and gently place on top of each pie to form lattices or other patterns. Brush with the egg wash before sprinkling with the turbinado sugar (if using). Bake for about 15 minutes until the dough is puffy. Allow to cool in the pan before removing.

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