Flaky pouches of pastry are filled with a fresh strawberry puree and tender sprigs of tarragon for a light and fruity dessert with undertones of vanilla and licorice. These Strawberry and Tarragon Hand Pies capitalize on store-bought puff pastry for an easy-to-make recipe. Just be sure to use fresh, ripe fruit and herbs to boost the flavor and brightness of the filling for a perfect little dessert that goes great with a cup of black coffee or a glass of Rose of Pinot Noir. It’s time to celebrate spring!
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To start, thaw two sheets (one package) of puff pastry dough on the counter for about an hour. While the dough thaws, make the strawberry and tarragon filling. To do this, wash, hull and dice one pint of fresh strawberries. Add the berries to a small saucepan, along with a pinch of salt, ¾ cup of granulated sugar and one tablespoon of minced fresh tarragon. Stir. Cook the strawberries over medium heat for about 10 minutes or until the berries are soft and juicy. Use a potato masher to break up the berries so that only small bits of berry are visible.
In a separate bowl, mix together two tablespoons of fresh lemon juice along with two tablespoons of cornstarch. Add the cornstarch mixture to the strawberries and stir. Cook the strawberry mixture until thick and glossy, about 2-3 minutes. Pour the mixture into a bowl and refrigerate for 15-20 minutes.
When the mixture has cooled, make an egg wash by whisking one egg with 1 tablespoon of cold water in a small bowl. Set aside. Next, working with one sheet at a time, roll out the puff pastry. Roll each sheet into a 12”x12” square and cut it into 16 even squares (3”x3”). Spoon 2 teaspoons of strawberry filling into the center of each square. Brush the edges of the square with egg wash and gently fold the square over onto itself to create a triangle. Seal and crimp the edges of each pastry triangle with the tongs of a fork and pierce each top with a sharp knife to allow steam to escape while the pastries bake. Place each hand pie on a baking sheet that has been lined with parchment paper, coat the pastries in egg wash and sprinkle them with coarse sugar.
Bake the pastries for 15 minutes or until puffed and golden brown. Cool on a wire rack completely before serving. This recipe makes 32 small hand pies.
Strawberry and Tarragon Hand Pies
Ingredients
- 1 pkg (two sheets) of puff pastry, thawed
- 1 pint fresh strawberries
- 1 tbsp fresh tarragon, minced
- ¾ cup granulated sugar
- pinch of salt
- 2 tbsp fresh lemon juice
- 2 tbsp corn starch
- 1 egg
- 1 tbsp cold water
- coarse sugar (for topping pies)
Instructions
- Thaw puff pastry dough on the counter for about an hour or until soft and manageable.
- While the dough thaws, make the filling. Wash, hull and dice one pint of strawberries. Add the berries to a small saucepan along with salt, sugar, and tarragon. Cook over medium heat for about 10 minutes until the berries are very soft and juicy. Use a potato masher to break up the berries until only small bits are visible.
- In a small bowl, stir together the lemon juice and corn starch. Add to the strawberries and cook for 2-3 minutes until the berry mixture is thick and glossy. Pour the mixture into a bowl and allow the mixture to cool in the refrigerator for about 20 minutes.
- Next make an egg wash by whisking together one egg and one tablespoon of cold water in a bowl. Set aside.
- Working in batches, roll out a sheet of puff pastry into a 12"x12" square. Cut the dough into 16 equal squares (3"x3"). Place two tablespoons of cooled strawberry jam into the middle of each square. Brush the outer edges of the square with the egg wash, fold the dough over and into a triangle and seal and crimp the edges with the back of a fork. Pierce the top of each triangle with a sharp knife to allow steam to escape while the hand pies bake. Repeat until all 32 hand pies have been filled.
- Place each hand pie on a baking sheet lined with parchment, brush each pastry with egg wash and sprinkle with coarse sugar. Bake at 350°F for 15 minutes or until the pastries are puffed and golden brown. Allow the pastries to cool on a wire rack before serving. Enjoy!
