Don’t wait until you get around to buying cute pie crimpers and forms to make hand pies! You can make them at home very easily with no fancy gadgets necessary! You don’t have to be a pastry chef either! I made these delicious, hot, gooey, sweet, irresistible pies from a box of frozen puff pastry, because who has time to make their own frozen puff pastry dough? Not this mama of seven. Nope. Not today — I’m a mom, not a Saint!
I did make one mistake with my pies though. I made them a tad too big for my little ones. I ended up having to cut them in half in order for the kids to get a proper serving. The cold pastry was easy to cut this way, but I describe a better way in the directions below.
The stars and the moon…about those holes! Holes in the top help keep your pie together, keeping the pastry from separating at the seams. Use whatever design or cut you want. I was trying to make moons because my son is really into the solar system and I thought it might encourage him to try the hand pies. I used a Mellon baller to make the circles in the middle and then I just peeled back one side of the cut to reveal the filing.
Allow your pie to cool if you are going to serve them immediately after baking. A simple wrap in wax paper is all you need if you plan to save them for later or take them with you on your spring picnic!
Chocolate Strawberry Hand Pie Recipe
(Makes 6-18 Pies | Prep time 8 minutes, bake time 11-15 minutes)
- 2 Cups Strawberries, chopped (fresh or frozen)
- 2 tbsp cornstarch
- 1 Cup Granulated Sugar
- 1 tbsp Lemon or Apple Juice
- 2 Sheets Frozen Puff Pastry
- 1 Cup Chocolate Chips
- 1 Egg, Beaten
- 1 tsp Cold Milk
Set aside puff pastry to thaw according to package directions.
Mix strawberries and cornstarch in a medium saucepan. Toss strawberries until they are coated with cornstarch, add sugar and juice. Cook on medium-high heat, stirring frequently, until sugar is dissolved and mixture begins to thicken. Remove from heat, set aside to cool at room temperature.
Preheat oven to 400 degrees.
Cover a large baking sheet with parchment paper or a baking mat. Open puff pastry sheets directly on the parchment/mat. If they are too warm/sticky, place them back into the freezer for 3-6 minutes before you begin.
Combine the cold sheets one on top of the other. Use a pizza cutter to cut sheets into identical squares with a top and bottom (I made 9 squares per sheet, but I do recommend smaller squares/rectangles if you are serving young children.) Space them slightly, remove the top layer of pastry (set aside on wax paper) but leave the bottom layer on the baking sheet as the bottoms of your pies.
Melt chocolate chips. Drop a spoonful into the center of each of your pie bottoms. Spread immediately after dropping because the cold pastry will make the chocolate harden quickly. Add a spoonful of strawberry mixture on top of the chocolate (make sure you don’t add filling too close to the edges!)
Cut a hole in the center of your pie tops to allow steam to leave the pies during the baking process. They don’t have to be complete holes, they can be slight openings or decorative ones.
Combine egg and milk in a cup. Use egg wash to top seal each pie bottom with their top. Crimp edges with fork. Brush each pie with egg wash. Bake pies for 11-15 minutes.
Allow pies to cool before serving.