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Recipe Detail Page
Fruit-Filled Hand Pies
Spring 2013
This is a fun dessert that’s perfect for a buffet. Using store-bought frozen puff pastry makes for quick and easy preparation. It’s definitely worth it to seek out pastry made with butter, rather than shortening, for the superior flavour. Instead of making your own fruit fillings, you can use a good-quality jam to save time. Or mix and match with these fillings and other fruit jams for more variety. Bake the turnovers up to a day ahead, storing them covered with foil (not in a plastic container) at room temperature. Re-crisp in the oven for 5 minutes, then let cool again before glazing up to an hour or so before you serve them.
Makes 12
BLUEBERRY FILLING
1½ cups (375 mL) frozen wild blueberries
¼ cup (60 mL) granulated sugar
1 tbsp (15 mL) fresh orange or lemon juice
MANGO FILLING
¾ cup (175 mL) finely chopped thawed frozen or fresh mango
1½ tbsp (22 mL) packed brown or granulated sugar
Pinch of grated nutmeg or ground ginger
2 tbsp (30 mL) water
1 tbsp (15 mL) fresh orange or lemon juice
1 lb (500 g) frozen puff pastry, defrosted
1 egg
1 tsp (5 mL) water
⅓ cup (80 mL) icing sugar
2 tsp (10 mL) fresh orange or lemon juice
Coarse sugar, edible glitter and/or sprinkles
1 For the blueberry filling, combine blueberries, sugar and orange juice in a small saucepan and bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring often, for about 15 to 20 minutes or until thickened and jammy. Transfer to a bowl, cover and refrigerate for about 1 hour or until chilled and set, or for up to 3 days.
2 For the mango filling, combine mango, sugar, nutmeg, water and orange juice in a small saucepan and bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring often and mashing mango, for about 10 minutes or until jammy. Transfer to another bowl, cover and refrigerate for about 1 hour or until chilled and set, or for up to 3 days.
3 Line 2 baking sheets with parchment paper.
4 Divide pastry in half, returning half to the refrigerator. Roll out pastry on a floured surface to a 12-inch (30-cm) square. Cut in half, then cut each half crosswise into 3 rectangles. Whisk egg with water and brush lightly along edges of each rectangle. Spoon a slightly heaping tbsp (15 mL-plus) of blueberry filling on 1 side of each rectangle. Fold opposite side of pastry over filling like a book, pressing edges to seal. Crimp around all 4 sides of rectangle with a fork. Place on baking sheet, spacing at least 2 inches (5 cm) apart. Brush tops with egg. Pierce tops 3 times with a small knife to create vents. Cover and refrigerate for15 minutes. Repeat with remaining pastry and mango filling.
5 Meanwhile, preheat oven to 400°F (200°C).
6 Bake pies, 1 sheet at a time, for about 18 minutes or until puffed, golden brown and crisp. Transfer to a wire rack and let cool to room temperature.
7 Combine icing sugar and orange juice in a bowl to make a thick glaze. Brush glaze across the tops of pies. Dust with sugar, edible glitter and/or sprinkles, using different garnishes for the different fillings, if desired. Let set for 5 minutes or for up to 2 hours.
Makes 12
