Triple Berry and Cherry Hand Pies
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Triple Berry and Cherry Hand Pies
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 1 puff pastry frozen section of your grocery store), defrosted in the fridge. Follow directions on the package, package
- 1 21 oz blueberries I got the kind that didn't have HFC, canned, in a can
- 1 cup blueberries fresh
- 1/2 cup dried blueberries
- 1 cup Cherry pitted and halved
- 1/8 to 1/4 teaspoon ground cinnamon to your taste
- 1 tablespoon lemon juice fresh
- Pre-heat oven to 400*F.
Instructions
- Heat canned berries over medium low heat with fresh and dried fruit just until heated and fresh fruit begins to soften and release juices, about 5 minutes.
- Stir in lemon juice and cinnamon. Let cool.
- Unfold the puff pastry. It comes in thirds, so I cut each piece into sixths. You'll have 6 rectangles per piece.
- Place about 1 1/2 tablespoons of filling on one side of rectangle, brush edges with egg wash. Fold over and press edges with a fork to seal.
- Place pies on parchment lined baking sheet and return to fridge to chill for about 10 minutes before baking.
- Brush tops with remaining egg wash and sprinkle with sugar
- Put a few slits in the top of each pie and bake at 400* for 20-25 minutes or until deep golden brown.
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