Cherry Hand Pies
By: Wendi Spraker
Published: Saturday, May 2, 2015 - 4:56pm

Ingredients




1 Puff pastry dough
1 large can of cherry pie filling
1 egg
3 Tbs of raw sugar (turbinado sugar)

Preparation

1 Preheat the oven to 350. Roll out the pastry dough onto a lightly floured board to the size of 15x18, using a butter knife, slice the pastry into 9 equal pieces that are 5x6. 2 Mix the egg with 1 tbs of water and beat well. Paint the edges of each pastry square with the mixture. Scoop 3 tbs of pie filling into the center of each pastry square and gently fold the square over so that the long sides touch. Seal by pressing a fork tine tightly into the pastry edges. 3 Paint the egg wash onto the outside of each pastry and cut three vent holes in the top of each pastry. 4 Bake at 350 x 25 minutes.

About

Easy Cherry Hand Pies - only 4 ingredients - Easy step by step instructions with photos.