Handheld pastries mean everyone can dig in


without utensils


RASPBERRY HAND PIES Flaky and brimming with berry flavor, these portable pies come together with just a handful of ingredients.


PREP TIME 10 MIN. – COOK TIME 25 MIN. READY IN 35 MIN. + FREEZING TIME – SERVINGS 8


1 (17.3 oz) pkg frozen puff pastry sheets, thawed ½ cup seedless raspberry preserves


1 cup fresh raspberries 1 large egg 2 tbsp coarse sanding sugar (optional)


STEP 1 Roll both sheets of puff pastry into 10x10-inch squares. Cut 1 sheet into 8 rectangles. Spoon 1 tbsp preserves onto center of each rectangle, leaving at least ½ inch around edges, and place 2–3 raspberries on top. STEP 2 Cut remaining sheet into 8 rectangles and place over filling. With fork, seal edges. Place on a parchment-lined baking sheet and freeze for 2 hours. STEP 3 Preheat oven to 400°F. Beat the egg. Brush tops of hand pies with egg and sprinkle with sanding sugar, if using. STEP 4 Bake pies 30 min., until bottoms are golden brown. Let stand at least 10 min. or up to 4 hours before serving.


Per serving: 427 calories, 24g fat, 6g saturated fat, 32mg cholesterol, 171mg sodium, 47g carbohydrate, 2g fiber, 14g sugar, 6g protein


SIMPLE SWAP: Don’t like raspberries? Use your favorite fresh fruit and preserves in this recipe instead.


56 July/August 2019 | www.savoryonline.com


Frozen puff pastry


This freezer-aisle favorite is perfect for last-minute desserts, hors d’oeuvres, and sweet or savory tarts.


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