Mini Raspberry Hand Pies

Buttery, flaky hand pies filled with a rich raspberry filling and baked until golden. Made with homemade or store-bought pastry, they're the perfect handheld treat for lunchboxes, picnics, and parties — and also a handy way to use up leftover pie scraps!

Prep Time: 30

Cook Time: 30

Chill time: 1 10

Total Time: 2 10

Course: Dessert, Snack

Cuisine: American

Servings: -8

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

small saucepan
rolling pin
paring knife, for cutting vent holes
pastry brush
circular cookie cutter / biscuit cutter, about 7-8 cm (3 inches) in diameter
2 baking trays

Ingredients

180 g (1 ½ cups) fresh or frozen raspberries, do not defrost
2-3 tbsp sugar
1 tsp lemon juice
3 tsp water, divided
2 tsp cornflour
10 g (about 2 tsp) butter
1 batch flaky all-butter pie crust (single crust), or store-bought pastry sheets, or leftover pie dough (see notes)
coarse sugar, for sprinkling (optional)
egg wash, (1 egg + 1 tbsp water)

Instructions

Make the raspberry filling

To a small saucepan, add the raspberries, lemon juice, 2 tbsp of sugar, and 1 tsp of water. Set over low-medium heat and bring to a gentle simmer. Taste and add the remaining 1 tbsp sugar if needed. Continue simmering, stirring frequently, for 5-7 minutes, or until the raspberries have mostly broken down. You can lightly mash the berries with the back of a spoon to help them along.
In a small dish, combine the cornflour with 2 tsp of water to make a slurry. While stirring continuously, pour the slurry into the saucepan. Continue cooking for a further 1-2 minutes, until the mixture reaches a jam-like consistency (it will continue to thicken as it cools). Remove from the heat and stir in the butter. Allow to cool completely before using.

Assemble the hand pies

Line a couple of baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough. Rotate the dough 90 degrees every few rolls, adding more flour underneath if it begins to stick. Roll to a thickness between 1.5-3 mm (1/16-1/8 inch). Using a 3-inch cookie cutter, biscuit cutter, or glass of a similar size, cut out as many circles as possible. Gather the scraps and re-roll if needed, being careful not to overwork the dough. You should end up with 12-16 circles in total. Place these on the lined trays and chill for 10 minutes.
Spoon roughly 1 tbsp of raspberry filling onto the centre of half of the circles, leaving a 1.5 cm (1/2-inch) border. Brush the edges with egg wash, then place another circle on top and press firmly to seal. Use the tines of a fork to crimp the edges. Chill the assembled hand pies for 20-30 minutes.

Bake the hand pies

In the meantime, Preheat the oven to 200℃ (180℃ fan/400℉).
Cut vent holes in the top of each pie. Then brush with egg wash and sprinkle with coarse sugar.
Bake for 25-30 minutes, rotating the trays halfway through, until the pastry is golden brown and the filling is bubbling up through the vent holes. Allow to cool on the trays for 5 minutes, then transfer to a wire rack.

Notes

Pie crust: Homemade pie crust will result in the best flavour and texture, but store-bought shortcrust or puff pastry can be used if you're short on time. Puff pastry will make the hand pies lighter and puffier, while shortcrust gives a more traditional pie crust texture.
If using frozen pastry, you'll need about 1-2 sheets (depending on size). Let the pastry thaw slightly at room temperature then roll out lightly if needed.
Pie shape/size: I use a 3-inch round cookie cutter for these pies. If you don't have one, use something similar in size, like a wine glass. You can also cut them into rectangles, make larger circles and fold them in half, or use a shaped cookie cutter if you prefer (heart-shaped pies would be nice for Valentine's Day).
Leftover pie filling: This makes a generous amount of filling — better to have too much than not enough! If you have leftovers, store covered in the fridge for up to 3 days and use as a cake filling or a topping for pancakes.
Storage instructions: These are best enjoyed fresh on the day they are made. To store, place in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in the oven or toaster oven to crisp up the pastry. I would avoid using the microwave as it will make them soft and rubbery.
Freezing: These are great to make ahead and stash away in the freezer. After assembling the pies, cut vent holes, then flash-freeze on a baking tray until solid. Transfer to a freezer bag to store for up to 3 months. Bake from frozen, brushing with egg wash and sprinkling with sugar right before. They'll need a few extra minutes in the oven.
Nutrition info: Based on a yield of 6 hand pies, so the calorie estimate is on the higher end. It also assumes all the pie crust and filling is used.

Nutrition

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