Puff Pastry Hand Pies
Puff pastry hand pies are perfect when you’re craving a little something sweet, but don’t want to eat a whole pie! This recipe is quick and easy, uses store bought puff pastry, canned fruit pie filling, and is ready in about 15-minutes! No rolling out dough or frying required!
Choose whatever fruit filling you like-this recipe features an organic apple pie filling! You can form the hand pie in whatever shape or size you prefer!
Ingredients
5 – simple ingredients: Fruit filling, frozen puff pastry sheets, egg, water, salt
I happened to find a can of apple pie filling with no high fructose corn syrup or added ingredients. The result was delicious, especially after drizzling salted caramel sauce over these mini pies.
How to make hand pies
- Roll out the puff pastry dough onto a lightly floured surface, then cut it into an even number of sections. Think about how you want the finished product to look–do you want triangular-shaped pies? Round pies? It’s really up to you.
- Add a dollop of canned pie fruit filling to pastry bottom; add pastry top; crimp edges, apply egg wash and bake on a baking sheet
- I did not cut slits on the top of the hand pies, however, you can do this if you want a more uniform look. Each of the apple hand pies I baked looked different and well….quite “rustic.”
- By the way, you can use this same recipe for meat filled, savory hand pies!
- Drizzle the caramel sauce over the puff pastry apple hand pies, sprinkle a little kosher salt over the pastries and enjoy!
Recipe Tips
- Make sure you buy PUFF Pastry, not Phyllo dough…they are right next to each other in the refrigerated section and it’s easy to accidentally pick up the wrong one…Phyllo dough is different than puff pastry
- Flour your counter surface before rolling out the pastry dough
- Make sure the dough is a little cold (cold puffed pastry “puffs” better than room temperature pastry dough) AND make sure your oven is good and hot! These two factors are critical to a nice puff pastry hand pie!
- Dab a little water on the area where you press the dough pieces together – this helps create a seal so the hand pie filling won’t ooze out…
How to make Salted Caramel Sauce
Pour a 14 oz. package of Salted caramel chips into a double boiler on medium low heat. Add 2 tablespoons of butter, 1/2 cup of heavy cream and cook until the caramel chip-mixture melts and the sauce consistency is smooth. Drizzle over fruit pies and enjoy!
Storage and reheating
Store your leftover puff pastry hand pies in an airtight container in the fridge for up to a week. To reheat, place in microwave for 10-15 seconds (temperatures and times vary.)
You can make hand pies out of regular biscuit dough, but I like the easy-to-use Pepperidge Farm Puff Pastry because it’s simple and works every time!
Related recipes
- Chicken Pot Pie with Puff Pastry
- Beef Stew with Puff Pastry
- Gingerbread Bundt Cake
- Fresh Apple Cake
- Apple Crisp
Puff Pastry Fruit Hand Pie with Salted Caramel Glaze
Ingredients
Pastry and Filling Ingredients
- 1 pkg. Puff Pastry dough ,Pepperidge Farm; pkg. contains 2 pastry sheets; each sheet yields 2-4 hand pies, depending upon how you form them
- 3 tablespoons flour , all-purpose; to sprinkle on hard surface to roll out pastry dough
- 20 ounces fruit pie filling , any flavor
Caramel Sauce Ingredients
- 14 ounces salted caramel baking chips
- 2 tablespoons butter , unsalted
- ½ cup heavy cream
- kosher salt for garnish
Egg Wash
- 1 whole egg (combine egg and water; stir well)
- 1 teaspoon water
Instructions
- Thaw pastry dough until it's easy enough to roll out; not quite to room temperature (cold pastry "puffs" better)1 pkg. Puff Pastry dough
- Preheat oven to 400ºF; line baking sheet with parchment paper
- Sprinkle flour on hard surface; unroll pastry dough3 tablespoons flour
- Cut dough into triangles or rounds
- Place one heaping spoonful of fruit filling onto pastry round20 ounces fruit pie filling
- Top filled pastry round with another piece of the dough
- Using a fork, crimp top and bottom pastry edges together
- Brush egg wash over filled pastries1 whole egg, 1 teaspoon water
- Bake 15 minutes
Salted Caramel Sauce Instructions
- Set up a double boiler with two saucepans (one saucepan should fit into the other)
- Fill largest pan half way with water
- Place smaller saucepan in large pan with water
- Add baking chips, butter and cream to smaller pan14 ounces salted caramel baking chips, 2 tablespoons butter, ½ cup heavy cream
- Allow to cook on medium low heat until baking chips are melted and consistency is smooth
- Drizzle caramel sauce over baked hand pies
- Garnish with kosher saltkosher salt
Notes
- Puff pastry “puffs” when it’s slightly cold and the oven is HOT – be sure to preheat the oven!
- To form the hand pies, roll out pastry dough on lightly floured surface
- Cut dough into 8 circles or triangles
- Use 4 circles or triangles for the base; 4 circles or triangles for the top of the pie
