These strawberry hand pies feature a crisp and flaky puff pastry with a sweet strawberry compote filling and simple glaze
These little strawberry hand pies are super cute! You can make them as big or small as you want them. I opted for an easy triangle shape because there are fewer dough pieces to fuss with - just fold over and crimp. You can also use almost any kind of filling for these mini pies if strawberries aren't your favourite. I've opted to cook down my strawberries into a compote first before using it as a filling because I like that it becomes softer and more jam-like in the finished hand pies.
This is my favourite rough puff pastry dough for anything from galettes to hand pies. It comes together really easily since we're not trying to achieve very precise layers like croissants. It looks perfectly rustic and crisp fresh out of the oven with that crunch that I love.
How to make strawberry hand pies
Cut the butter into the flour: In a large bowl, stir together the flour and salt. Add in the cubed butter. Use your fingers to pinch and break up the butter into small pieces while mixing the pieces into the flour.
Make shaggy dough: Make a well in the middle of the flour and pour in the cold water. Use your hands to mix the flour into the water until it becomes a shaggy dough. Turn the dough out onto the counter.
Create butter & flour layers: Use your hands to press the dough and crumbs together. Flatten it and fold it over onto itself about 5 times to create rough layers of flattened butter between the flour. Shape the dough into a disc, wrap with plastic wrap, and chill in the fridge for at least 2 hours or overnight.
Make strawberry compote: In the meantime, stir together the strawberries, sugar, water, and vanilla extract in a small pan on medium heat. Let the mixture boil for about 10 minutes or until it has thickened. Transfer the strawberry compote to a bowl to cool.
Roll & cut dough: When you're ready to assemble your hand pies, preheat the oven to 375F and line a baking sheet with parchment paper. Roll out your dough to about ⅛" thick. Use a knife or square cookie cutter to cut the dough into 5x5" squares.
Add filling: Spoon 1-2 tablespoons of strawberry compote in one corner of each square. Fold the other corner over to make a triangle and use a fork to press and seal down the edges.
Bake hand pies: Brush hand pies with egg wash and sprinkle with sugar crystals (optional). Bake pies for about 30 minutes or until golden brown.
Glaze: Stir the powdered sugar and milk together and spoon over each hand pie. Enjoy while warm.
Tips for success
- Your butter pieces shouldn't be too small. About the size of a coin is good. I also smush the pieces between my fingers to flatten them.
- This dough might seem too dry at first but just keep pressing it together with your hands. It will come together after folding a few times and you shouldn't need to add any additional water.
- You'll want your strawberry compote to cook down enough until it becomes quite thick otherwise the extra liquid will seep out of the hand pies during baking. Not a big issue though if it does because you'll just have some caramelized edges.
- Egg wash is a must for that shiny, golden surface!
How to store hand pies
These strawberry hand pies are best enjoyed right away after baking. They will lose their crispness after a few hours. Leftover hand pies can be stored covered and in the fridge and reheated in an oven for a few minutes.
The unbaked dough itself can be frozen for up to 1 month.Print