Every couple of months we’ll go through our freezer and get overwhelmed by how much untouched-in-a-long-time food is in there. As we wonder why we’ve never used it up, we immediately get inspired to map out meals for the week using food we already have in our kitchen. These little hand pies were a result of this. I’ve had puff pastry in my freezer for a while now (um, a really, really long time) and lemon curd in the fridge from a crepe brunch we had a while back. The two together sounded nice, but add some fresh strawberries and it all came together in perfect harmony. The taste of flaky puff pastry with a blast of summer fruit is like fireworks going off in your mouth. Seriously, hands down, the best Summer portable treat. Great for picnics, Al Fresco dinners, or a weekend breakfast on the porch with a cup of coffee.
Hand pies are quite possibly my new favorite thing to make. Mark’s been pushing me to make a savory version with my Chili Verde pork. Stay tuned for that!
Lemon curd (I used Trader Joe's Lemon Curd)
Fresh strawberries, about 10, chopped
Frozen puff pastry, thawed
I egg lightly whisked with 1 teaspoon of water.
Preheat oven according to puff pastry packaging instructions.
On a lightly floured working surface, cut puff pastry dough into 5" x 5" squares. Add a teaspoon of lemon curd to the middle of the square and a tablespoon of chopped strawberries.
Brush the edges of half of the puff pastry with egg wash. Then bring opposite dry corner over, folding pastry in half, making a triangle. Pinch edges to seal together and then brush tops with egg wash.
Bake for about 15 minutes (Or what is recommended on puff pastry packaging). Hand pies should be lightly golden brown.
Don't worry if they leaked while baking. It happens.
Let hand pies cool completely before eating.