A real easy and delicious treat that you can even have for breakfast. It does have fruit! These Strawberry Hand Pies are great to make ahead, freeze and enjoy for when the craving hits. Sometimes, it’s the simple things that just don’t disappoint.
Are you a fan of hand pies turnovers? Well, if you’ve never had one, it’s time to start today. These Strawberry Hand Pies come together quickly using frozen puff pastry and a homemade strawberry filling. Then they are just brushed with an egg wash and sprinkled with sugar to top them off. They are baked to golden perfection and you’ll love them straight out of the oven. They are a great breakfast option like my Strawberry Almond Muffins.
Why You’ll Love These Hand Pies
- Easy – you only have to make the filling, which makes them really quick.
- Versatile – Although I used strawberries for this recipe, you can use any berries that you have on hand or prefer.
- Tasty – and you know they are great. You can serve them at breakfast, brunch, as a snack or a dessert.
Ingredients
- Fresh – strawberries1 2/3 Cups strawberries stems removed and roughly chopped
- Fridge and Freezer – Frozen puff pastry and an egg
- Dry goods – sugar
REMEMBER, The full recipe and instructions is located at the end of the post in the recipe card.
How to Make the Strawberry Turnovers
- Preheat oven to 375 degrees and line a large baking tray with parchment paper.
- In a medium saucepan set over a medium heat, add the strawberries and two tablespoons of sugar. Stir well and leave to cook until strawberries are soft, about 10 minutes. Remove from heat and leave to cool.
- Lay the pastry on a lightly floured surface and cut into six equal parts. Spoon the filling in the middle of each square. Fold over and press the sides down firmly with a fork. Pierce a few holes in the top of the pastry with a small sharp knife.
- Brush the tops with the egg wash and sprinkle over remaining sugar.
- Bake for 15 minutes or until golden and puffed.
And because we’ve been having a pretty pleasant summer with the temperatures, I’ve just been making a lot of family favorites that I’ve cooked a million times over. Saying that, the temperatures are soaring as I sit and slowly start to melt.
Strawberry Hand Pies For The Win
Anyway, today we’re kicking off the return of recipes with these very simple Strawberry Hand Pies. I made these over a month ago. I think this is what we call classic procrastination…hahaha! They were super easy and really delicious. And you can’t complain about that. So, if you happen to live where you still have seasonal strawberries, give these a try for a quick treat!
Notes about the Strawberry Hand Pies
So easy and really doesn’t require much of an explanation by way of notes. I think the only thing I would say is make sure you close them properly and pierce the tops really well. As you can see, mine leaked everywhere. Because I was rushed, not paying attention to detail and just shoved them in the oven. Don’t be me. Close the edges with care and pierce three to four small holes in the top. You should have better success than I did.
Serve Them Hot or Cold
That aside, they were so easy and delicious. Great hot or cold and you could even turn then into a dessert. Dress them up with whipping cream, ice cream, drizzle, ganache, etc. The options are endless.
Happy cooking friends and cheers to no more procrastination.
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Get the recipe!
Strawberry Hand Pies
Ingredients
- 1 2/3 Cups strawberries stems removed and roughly chopped
- 3 Tablespoons sugar divided
- 1 Sheet puff pastry
- 1 Egg white beaten
Instructions
- Preheat oven to 375 degrees and line a large baking tray with parchment paper.
- In a medium saucepan set over a medium heat, add the strawberries and two tablespoons of sugar. Stir well and leave to cook until strawberries are soft, about 10 minutes. Remove from heat and leave to cool.
- Lay the pastry on a lightly floured surface and cut into six equal parts. Spoon the filling in the middle of each square. Fold over and press the sides down firmly with a fork. Pierce a few holes in the top of the pastry with a small sharp knife.
- Brush the tops with the egg wash and sprinkle over remaining sugar.
- Bake for 15 minutes or until golden and puffed.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
