Flaky Cranberry and Orange Puff Pastry Hand Pies

These festive mini pies are filled and drizzled with white chocolate. Made with shop bought puff pastry, you could have one of these in your hands in 30 minutes flat.
By Annie Standing

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I’ve seen loads of recipes for hand pies recently, but quite frankly I wanted a quick, simple way to stuff my face with little pies and couldn’t be bothered with rolling and making dough. So I made these 30 minute hand pies, with puff pastry and they are flaky, sweet, tart… amazing.

Now, I know that these look a little “Rustic” but they are homemade, so I don’t see a problem with them looking homemade. With these, you get buttery, flaky pastry and then a big hit of tart cranberry sauce and orange zest. I only used 2tbsp of sugar in this recipe, to add the smallest hint of sweetness. The other hit of sweet is from a small drizzle of melted white chocolate on top. These really do have the perfect sweet/tart balance of flavours! Man, I love cranberry and orange together! It just tastes like the Christmas season.

Just look at those layers!

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I decided to use cranberry sauce in this recipe to stick to my aim of making these as easy and quick as possible! I used shop bought, but of course you can use homemade.

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Flaky Cranberry and Orange Puff Pastry Hand Pies
 
These festive mini pies are filled and drizzled with white chocolate. Make with shop bought puff dough for a quick treat.
Author:
Recipe Type: Dessert, Baking
Serves: 10 pies
Ingredients
  • 375g/13oz ready rolled puff pastry sheet, thawed if frozen
  • ¾cup (210g) cranberry sauce
  • Zest of 1 medium sized orange
  • 2tbsp light brown sugar
  • 1tbsp milk
  • 2oz white chocolate, melted
Instructions
  1. Preheat oven to 200C/400F and line a baking tray.
  2. Slice the sheet of puff pastry into 20 equal squares. Leave to one side while you make the filling.
  3. Place the cranberry sauce, zest and brown sugar into a small bowl and stir until well combined.
  4. Spoon around 1 teaspoon of filling into the centre of 10 of your pastry squares. (You may have some leftover - maybe use it as a dip for the pies?!)
  5. Using a pastry brush, brush milk around the edges of your filled pastry squares, then take the blank squares and place on top of the filled ones. Press the edges lightly so they stick together, before crimping them shut with a fork/your fingers.
  6. Transfer to your baking tray and then place in the oven for 10-13 minutes, until risen, golden and crisp to the touch.
  7. Leave to cool completely before drizzling each hand pie with melted white chocolate. To do this I put my melted chocolate into a small Ziploc bag, snip one corner off with scissors and then squeeze gently to drizzle.
  8. Hand pies will keep in an airtight container, at room temperature for 3 days. If they go soft, place them in a warm oven for a few minutes to crisp up again.

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