This easy puff pastry raspberry hand pies recipe makes golden, flaky treats filled with sweet raspberry jam and topped with a simple glaze. Perfect for a dessert, breakfast, or snack, they come together effortlessly with store-bought puff pastry. You can swap the jam for your favorite fruit filling, making them a versatile and delicious homemade pastry!
Ingredients Needed
- 2 sheets frozen puff pastry
- 120g / ½ cup raspberry jam
- 1 egg, lightly beaten
- 120g / 1 cup powdered sugar (icing sugar)
- 1–2 tbsp water
How To Make Puff Pastry Raspberry Hand Pies
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Thaw the puff pastry: Let the pastry sheets thaw overnight in the fridge or at room temperature for about 40 minutes until easy to handle.
- Prepare the pastry: Unfold the pastry sheets on a lightly floured surface and cut each into 6 rectangular pieces.
- Fill the pastries: Place 6 pastry rectangles on a parchment-lined baking tray. Spoon raspberry jam into the centre of each.
- Seal the pies: Brush the edges with beaten egg and place another pastry rectangle on top. Gently stretch the top piece if needed to fit over the jam. Press the edges together with a fork to seal.
- Vent and chill: Cut small slits in the top of each pie to allow steam to escape. Place the tray in the freezer for 10 minutes.
- Brush and bake: Remove from the freezer, brush the tops with egg wash, and sprinkle with sugar if desired. Bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 25 minutes until golden brown and puffed.
- Make the glaze: In a bowl, whisk together the powdered sugar and water until smooth.
- Glaze the pies: Drizzle the glaze over the hot pies and serve.
Recipe Tips
- Keep the pastry cold: Cold puff pastry bakes up flakier. If it gets too soft, chill it in the fridge for 10 minutes before baking.
- Don’t overfill: Too much jam can leak out while baking. Stick to about 1–2 teaspoons per pie for the best results.
- Seal the edges well: Press the edges firmly with a fork to prevent the filling from leaking out. You can also brush the edges with a little water before sealing for extra security.
- Cut steam vents: Make small slits on top of each pie to let steam escape. This helps prevent the pastry from puffing up too much and bursting open.
- Bake at high heat first: Starting at 220°C (425°F) helps the pastry rise, then lowering to 180°C (350°F) ensures even baking and a golden, crispy texture.
How To Store Leftovers?
- Refrigerate: Let the leftover hand pies cool to room temperature. Store them in an airtight container in the fridge for up to 3 days. Enjoy them cold or at room temperature.
- Freeze: Place the cooled hand pies in a single layer on a baking tray and freeze until solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 2 months. To serve, thaw at room temperature before eating.
Nutrition Facts
Serving Size: 1 hand pie (1 of 5 servings)
- Calories: 427
- Total Fat: 24.3g
- Saturated Fat: 6.2g
- Cholesterol: 20mg
- Sodium: 270mg
- Total Carbohydrate: 44g
- Dietary Fiber: 1g
- Sugars: 16g
- Protein: 5g
Try More Puff Pastry Desserts:
Puff Pastry Raspberry Hand Pies
Description
This easy puff pastry raspberry hand pies recipe makes golden, flaky treats filled with sweet raspberry jam and topped with a simple glaze. Perfect for a dessert, breakfast, or snack, they come together effortlessly with store-bought puff pastry. You can swap the jam for your favorite fruit filling, making them a versatile and delicious homemade pastry!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F).
- Thaw the puff pastry: Let the pastry sheets thaw overnight in the fridge or at room temperature for about 40 minutes until easy to handle.
- Prepare the pastry: Unfold the pastry sheets on a lightly floured surface and cut each into 6 rectangular pieces.
- Fill the pastries: Place 6 pastry rectangles on a parchment-lined baking tray. Spoon raspberry jam into the centre of each.
- Seal the pies: Brush the edges with beaten egg and place another pastry rectangle on top. Gently stretch the top piece if needed to fit over the jam. Press the edges together with a fork to seal.
- Vent and chill: Cut small slits in the top of each pie to allow steam to escape. Place the tray in the freezer for 10 minutes.
- Brush and bake: Remove from the freezer, brush the tops with egg wash, and sprinkle with sugar if desired. Bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 25 minutes until golden brown and puffed.
- Make the glaze: In a bowl, whisk together the powdered sugar and water until smooth.
- Glaze the pies: Drizzle the glaze over the hot pies and serve.
Notes
- Keep the pastry cold: Cold puff pastry bakes up flakier. If it gets too soft, chill it in the fridge for 10 minutes before baking.
- Don’t overfill: Too much jam can leak out while baking. Stick to about 1–2 teaspoons per pie for the best results.
- Seal the edges well: Press the edges firmly with a fork to prevent the filling from leaking out. You can also brush the edges with a little water before sealing for extra security.
- Cut steam vents: Make small slits on top of each pie to let steam escape. This helps prevent the pastry from puffing up too much and bursting open.
- Bake at high heat first: Starting at 220°C (425°F) helps the pastry rise, then lowering to 180°C (350°F) ensures even baking and a golden, crispy texture.
Puff Pastry Raspberry Hand Pies