These puff pastry cherry hand pies are so easy to make and so delicious you’d want to have a stash all the time. Perfect for picnics, afternoon snacking and breakfast-on-the-go.
You guys know I’m all for homemade and making things from scratch.
But the one thing I prefer to buy ready-made is puff pastry.
I looked up how to make my own and I didn’t even want to try with so many awesome ready-made options out there. Maybe someday but for now, I am a huge ready-made puff pastry fan.
I used that here (and when making my mini cherry galettes) and it makes the recipe that much quicker and easier to do.
I also used canned pie filling which was leftover when I made those scrumptious no bake mini cheesecakes a few weeks back but feel free to use your favourite pie filling recipe.
Let’s get baking!
Hand pie filling
Like I said, I used canned cherry pie filling for this batch but this recipe is so customizable that you can use whatever pie filling you have on hand.
You can use berries, apple or even make it a savoury hand pie (just opt out of the glaze, unless you’re into that).
How to handle puff pastry
Puff pastry is a beautiful thing when handled correctly.
It usually says how to on the package but the one thing to remember is to thaw it properly. It should never be warm to the touch. Nor should it be used when still frozen or it will break.
And remember that once you’ve thawed the sheets you can’t refreeze them so use those puff pastries up.
Steps for making puff pastry cherry hand pies
Once you have everything ready it’s really very simple:
- Cut your puff pastry into rectangles (I like to use my trusty bench scraper though a sharp knife should also do the trick).
- Brush the edges with egg wash.
- Put your filling.
- Top with another piece of puff pastry, seal and slit the top.
- Another round of egg wash.
- Chill, preheat, bake then eat!
Don’t forget the glaze which is also slurp worthy.
And that’s really all there is to it!
These puff pastry cherry hand pies are great for picnics (yay for warm weather). I love them with my afternoon tea (yes, I’m fancy like that). And I also eat them for breakfast when I’m in a hurry (which is all the time).
Hope you like them too!
Easy Puff Pastry Cherry Hand Pies
For the hand pies:
- 1 package (2 sheets) puff pastry thawed according to package instructions
- 1 pc large egg
- 2 tbsp milk
- 9 oz cherry pie filling or pie filling of your choice
- Demerara or brown sugar for sprinkling
For the sugar glaze:
- ½ cup confectioner’s sugar
- 2 tbsp milk
- Line a baking pan or cookie sheet with parchment paper and set aside.
- In a small bowl, prepare your egg wash by beating 1 large egg with 2 tbsp of milk. Set aside.
- Gently roll out your thawed puff pastry sheets onto a lightly floured surface and cut into rectangles using a bench scraper or a sharp knife (you should end up with 12 rectangles, 6 from each puff pastry sheet). Try to cut them into roughly the same size.
- Take 6 rectangles and place them on your prepared pan. Space them out evenly. Brush the edges of each rectangle with egg wash.
- Scoop about 2-3 tbsp of filling into the middle. Top with another piece of rectangle and use a fork to crimp and seal the edges of the pie.
- Using a small, sharp knife, make 2-3 small cuts on top of the pies so that air can escape while baking. Brush the whole pie with the rest of your egg wash and sprinkle with demerara or brown sugar.
- Chill the pies while you're pre-heating the oven to 375F.
- When ready, bake for 30 minutes or until golden brown. Rotate the pan midway during baking.
- In the meantime, you can make your glaze by whisking ½ cup confectioner’s sugar and 2 tbsp milk in a small bowl until smooth and thick. Pour onto the hand pies before serving.
Nutritional information are estimates only.
Did you make puff pastry cherry hand pies? I’d love to hear from you in the comments section below.