Easy to make buttery, flaky puff pastry hand pies filled with raspberry jam then drizzled with a sweet glaze.
For Valentine’s Day this year I made heart shaped Valentine’s Strawberry Hand pies. My son requested hand pies, but they were so tasty my husband and I ate them all before he got home from school – they were that good. So I had to make another batch. This time I change it up and made raspberry hand pies.
I also cut the puff pastry in to rectangles instead of heart shapes, so there wouldn’t be any wasted puff pastry dough. You could cut the rectangles in half if you wanted smaller pies, but then you’d just want to eat two.
This time I made the hand pies on the weekend so my son would get to eat some. In fact, he loved them so much he ate two of the full size ones.
If you’re just realizing today is Pi Day and you’re looking for a super easy pie recipe that’s also fantastic, this is the one.
Puff Pastry Raspberry Hand Pies
- 2 sheets frozen puff pastry
- ½ cup raspberry jam
- 1 egg lightly beaten
- 1 cup powdered sugar
- 1-2 tablespoons water
- Preheat oven to 425°.
- Thaw puff pastry sheets overnight in the refrigerator, or at room temperature for 40 minutes or until easy to handle.
- Unfold pastry sheet on lightly floured surface. Cut each pastry sheet in to 6 rectangle pieces. Put six rectangles on a parchment-lined rimmed baking sheet. Spoon the raspberry jam in to the center of each rectangle. Brush edges with beaten egg and top with another rectangle. (You can stretch the top rectangle a bit so it easily fits over the jam.) Seal the edges together with the tines of a fork.
- Snip the top dough in three places to release steam. Put tray in the freezer for 10 minutes.
- Remove from freezer and brush top with egg wash and a sprinkle of sugar if desired.
- Bake pies 5 minutes. Reduce oven temperature to 350° and bake for 25 minutes more until golden brown and puffy.
- Whisk together powdered sugar and water until smooth. Drizzle glaze over hot pies.