Forest Fruits Hand Pies : What a beautiful mess !
This is my second batch of Forest Fruits Hand Pies. The first one was tasteful too since the ingredients were exactly the same but the idea really needed an update. The size and glaze wept for correction.
If you have fresh berries or any fruits to use, making a jam or pie filling is the best you can do except eating them fresh, of course. So, after I made Forest Berries Crepes Salad I decided not to freeze the fruits leftovers. Instead, I made small hand pies to enjoy as much of crust as possible. Both of us.
Hand pies were my week end obsession and I decided not to give up. Two batches in two days !
And you know what ? When packing food for Monday, there was none to take to work : that much about our weight watching.
Forest Fruits Hand Pies
Forest Fruits Hand Pies : What a beautifull mess !
- 1 Store bought puff pastry ( 10 x 16 inches )
- Hand pies filling:
- 2 cups forest fruits ( blueberries, blackberries, raspberries, redcurrants ... )
- 5 Tbsp sugar
- 2 Tbsp corn starch
- 1 egg white + 1 Tbsp coarse sugar to garnish
- Icing sugar to sprinkle before serving, optional
On low heat, in medium sized pan, combine forest fruits with sugar.
When sugar is melted, add corn starch to boil all together for 2 minutes. Leave aside.
Preheat the oven to 180 C / 356 F.
Cover baking dish with baking paper.
Roll out the puff pastry and cut 6 circles, each of 5 inches in diameter.
Place 1 Tbsp of filling on one side of each circle.
Brush lightly the edges with egg white to help seal them when you fold over a crimp.
Seal the edges with the fork.
Egg wash the hand pies cover, sprinkle with coarse sugar.
Cut little slits on the top of the pies to help vent the steam out.
Bake for 16 minutes.
Before serving, sprinkle with icing sugar, optional.