Easy Baked Fruit Pocket Pies
Easy 3 ingredient baked pocket pies.
Servings: 8 Hand Pies
Calories: 502kcal
Ingredients
Pocket Pies
- 2 - 13.2 oz Puff Pastry Sheets I used Wewalka, now called Jus-Rol
- 21 oz Canned Pie Filling and Topping of Choice Apple, Cherry, Peach or Blueberry
- 1 Egg beaten
- Flour for dusting work surface
Optional Glaze
- 1/2 c Confectioner's Sugar
- 1/2 tbs Milk more or less as needed
Instructions
- Pies
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Dust work surface with a little flour.
- Unroll puff pastry sheet then cut into four sections.
- Brush the inside outer edge with the egg wash.
- Add approximately two tablespoons of your chosen fruit filling to the center of one side of the pastry quarter sheet.
- Fold over the puff pastry to cover the fruit filling and gently press the edges to seal.
- Cut three slits across the top of the hand pie then place on the baking sheet.
- After all pies are assembled and on the baking sheet, brush the tops with the remaining egg wash.
- Bake 20-25 minutes or until golden brown on top.
- Remove from oven and allow to cool to room temperature.
- Glaze
- Add the milk in increments to the powdered (confectioners) sugar and stir. Use more or less milk to achieve desired consistency.
- Drizzle over fruit pies.
Recommended Products
Nutrition
Serving: 1pie | Calories: 502kcal | Carbohydrates: 90g | Protein: 11g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 34g | Cholesterol: 23mg | Sodium: 396mg | Fiber: 3g | Sugar: 22g