Blackberry Hand Pies with Puff Pastry
These Blackberry Hand Pies are made with store bought puff pastry and are surprisingly vegan! They bake up light and flaky and are topped with a delicious lemon glaze.
Servings: 6 Hand Pies
Calories: 601kcal
Cost: $7
Equipment
- 1 2 Quart Saucepan
- 1 Rolling Pin
- 1 Baking Sheet
- Measuring Cups and Spoons
Ingredients
- 1 Box (2 sheets) Puff Pastry See Note
For the Blackberry Filling
- 10 oz Frozen Blackberries
- 6 tablespoon Granulated Sugar
- 1 tablespoon Lemon Juice
- 1 tablespoon Cornstarch
For the Glaze
- 1 Cup Powdered Sugar, sifted
- 5-6 teaspoon Lemon Juice
Instructions
Defrost Puff Pastry
- Defrost the puff pastry sheets according to the package directions.1 Box (2 sheets) Puff Pastry
Make the Blackberry Filling
- Defrost the blackberries in a 2-quart saucepan over low heat. Stir occasionally until the berries release their juice.10 oz Frozen Blackberries
- Add the sugar to the berries, then mash with a potato masher to break the berries up. Turn the heat up to medium and bring the mixture to a simmer for 1 minute to dissolve the sugar.6 tablespoon Granulated Sugar
- Combine lemon juice and cornstarch in a small bowl. Stir well and pour the slurry into the simmering berry mixture, stirring constantly. Bring the mixture to a simmer for 2 minutes. It should be noticeably thicker.1 tablespoon Lemon Juice, 1 tablespoon Cornstarch
- Remove from heat and pour the blackberry filling into a bowl and allow it to cool for 20 minutes.
Roll and Fill the Puff Pastry
- Preheat oven to 400*F. Line a baking sheet with parchment paper.
- Once the puff pastry has thawed, lightly flour a work surface, and working one sheet at a time, roll the pastry out until it is an 11" square. Cut along the seams then across the whole sheet to create 6 rectangles. Transfer the rectangles to a parchment-lined baking sheet, spacing them evenly. These will be the bottom of the hand pies.
- Repeat with the second sheet of puff pastry, but leave these rectangles on your work surface. These will be the top of the hand pies.
- Dip a finger into a small bowl of water and wet the edges of each rectangle on the baking sheet. Then, scoop two heaping tablespoons of blackberry filling into the middle of each rectangle. You may hand a little leftover filling!
- Top them with the remaining rectangles of pastry, pressing the edges firmly with your fingers. Then, use a fork to crimp the edges to seal them. Use a paring knife to cut a small vent hole into the tops of the hand pies.
- Bake in a 400*F oven for 23-26 minutes, turning the baking sheet half way through baking. The hand pies should be golden brown. Allow them to cool for 10 minutes before glazing.
Make the Lemon Glaze
- In a medium bowl, combine the powdered sugar and lemon juice. Whisk until completely smooth.1 Cup Powdered Sugar, sifted, 5-6 teaspoon Lemon Juice
- Use a spoon to drizzle the glaze over the hand pies. Allow the glaze to set for 10 minutes before serving.
Notes
I used Pepperidge Farm Puff Pastry Sheets.
Be sure to roll the puff pastry out! The pastry will rise too high if you don't roll it out enough.
You will have a little leftover blackberry filling. It is delicious swirled into yogurt or on toast. Use it anywhere you would use jam!
Nutrition
Serving: 1Hand Pie | Calories: 601kcal | Carbohydrates: 75g | Protein: 7g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 205mg | Potassium: 134mg | Fiber: 4g | Sugar: 35g | Vitamin A: 102IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 2mg