Hi everyone! This is Jenna from Eat, Live, Run and I’m super excited to be guest posting for Annie today! I met Annie three years ago when we were both finalists for a social media position with Murphy-Goode Winery. It goes without saying that neither of us actually got that job, but we both have gone on to do other cool things! On Eat, Live, Run, you’ll find three new family-friendly recipes a week, plus food and travel tales. Stop on by—I’d love to have ya!
Today though, I’m excited to share one of my favorite easy dessert recipes that really gets me in the mood for summer. Is it really only April? Guess I’m hoping summer comes fast….but aren’t we all?
These mixed berry hand pies come together easily with the help of frozen puff pastry and frozen berries if fresh berries aren’t accessible to you right now. However, if you are tasting the same sweet, juicy blackberries that I’ve been tasting here in California, you should totally use fresh instead!
If working with puff pastry scares you, don’t worry! It’s totally easy, just be sure to let it defrost thoroughly so there won’t be any ripping action going on.
Serve these hand pies with big scoops of vanilla ice cream! You’re going to love them.
Mixed Berry Hand Pies
Makes 12 small pies
+ 1 box frozen puff pastry, defrosted in fridge
+ 1 16-oz bag frozen mixed berries
+ juice of 1 lemon
+ 1/2 cup sugar + more for sprinkling
+2 T cornstarch + 2 T cold water
+1 egg and 1 T warm water
Whisk together the cold water and cornstarch in a small bowl until all the cornstarch is dissolved. Set aside.
Combine the berries, lemon juice and sugar in a saucepan and heat over medium high on the stove. Once the berries have burst and the mixture has started to simmer, slowly drizzle in the cornstarch/water and stir constantly while bringing up to a boil. Boil until thick, about 4-5 minutes. Remove from heat and let cool while you prepare the pastry.
Preheat oven to 375.
Working with one piece of puff pastry at a time, roll out to smooth edges and then slice into six equal sized squares. Place squares on a lined baking sheet.
Place 1-2 tbsp berry mixture onto half of the pastry. Carefully fold over pastry and pinch all edges together well. Make three small slits into the top of each.
Whisk together the egg and water well then brush on each pie. Sprinkle a teaspoon of sugar over each.
Bake for 30 minute until golden brown.