Hand Pies are often made with apples, but here I suggest making them with a homemade blueberry and peach compote!
Prep Time: 20 minutes
Baking Time: 20-25 minutes to 375°F (190°C)
Difficulty: easy
Yield: 8 hand pies
Ingredients
- 1 rectangular sheet of puff pastry
For the filling
- 5.3 oz fresh blueberries
- 5.3 oz peaches (about 2 small)
- 1 lemon
- 1.7 oz white sugar (50 g)
- 1 tbsp. cornstarch
- 1 egg
- 1-2 tbsp. brown sugar
Instructions
Start by making the filling: cut the peaches into small cubes.
Zest the lemon and squeeze half of it.
Combine peaches in a saucepan with blueberries, white sugar, zest and lemon juice. Bring to a simmer and simmer for about 15-20 minutes.
Add cornstarch, mix well and let thicken for about 5 minutes. Remove from heat and let cool to room temperature.
Preheat oven to 375°F (190°C).
Cut the puff pastry into 8 squares.
Spread 1-2 tbsp of filling in the center of each square, then fold in half and seal with a fork.
Brush the hand pies with the beaten egg and sprinkle with brown sugar.
Make 2-3 incisions on each hand pie with a fork and bake at 375°F (190°C) for 20-25 minutes.
Let cool slightly and enjoy the hand pies warm or cold.