Fresh Blackberry and Peach Hand Pies

• Vegetarian

• Produce

  • 1 cup Blackberries, fresh
  • 1/2 cup Peaches, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tbsp Lemon juice

• Baking & Spices

  • 1 dash Almond extract
  • 2 tbsp Flour
  • 1 pinch Nutmeg
  • 1/3 cup Sugar
  • 1 Sugar

• Bread & Baked Goods

  • 1 Puff pastry

Found on blackberrybabe.com

Description

Ingredients

• 1 cup fresh blackberries
• 1/2 cup fresh peaches, peeled and chopped into small bits
• 1/3 cup sugar
• 2 tbsp flour
• 1.5 tbsp lemon juice
• pinch of nutmeg
• dash of almond extract (Less than 1/8 tsp, just a tiny splash. Be very careful, it can easily overpower the filling if too much is added)
• 1 egg, whisked and beaten
• Thawed Puff Pastry Sheets (I use the Pepperidge Farm box of 2 sheets, find in frozen aisle)
• sugar, to sprinkle on top of pies

Directions

• Preheat oven to 350. In a small mixing bowl, combine blackberries, peaches, sugar, flour, lemon juice and almond extract. On a floured surface, gently unfold one puff pastry sheet. Press inner folds to reattach if necessary. Flour the rim of a juice glass. Press into puff pastry sheet and turn the glass back and forth to cut a circle out of the pastry sheet. This yielded about 3 round circles for me. Continue until 12 circles have been cut from the sheets. Place 6 circles on greased baking sheet, with at least one inch in between the circles. Fill each circle with 1 to 1.5 tbsp* blackberry mixture, mound in middle of circle. Top with another puff pastry circle, and then press their edges together with fingers.Seal edges with tines of fork dipped in whisked egg. Cut a cross in the top of the pie to allow for venting. Gently brush top of mini pies with whisked eggs and a dusting of sugar. Bake a 350 degrees for 15 minutes. Begin checking on pies around 10 minutes to ensure they dont over bake. Once portions of the pies start turning light brown, they are done.