One thing you will notice about my post about the dining scene in Cayucos, California is that there is certainly no shortage of sweets in town. Peter and I love the pies at the Sea Shanty and we also each had our own hand pie at the Pie Man on our last visit.
It was great treating ourselves in Cayucos since we were on vacation, but why shouldn’t we spoil ourselves a bit at home too? We hardly have pies when we are in Hong Kong. There is a great pie shop here called Tai Tai Pie Pie, but it is certainly not cheap and since I’m not much of a baker myself, what’s a girl to do?
I cheated, y’all. I made my mini hand pies with puff pastry.
And they were yummy. And they were so easy too.
That weekend Peter and I scored a few fresh peaches, mangosteens and raspberries at the wet market and I knew I wanted to make raspberry puff pastry pies.
These babies came out of the oven nice and warm and bubbling with sweet raspberries. I used less sugar and kept mine tart, but you can adjust the sugar levels to your tastes. Depending on how juicy your raspberry mixture ends up being, your pastries might “runneth over” so to speak, but don’t you worry– they will still be perfectly delicious.
You can substitute different fruits in your puff pastry pies — I want to do peach pies and blueberry pies next!
Once the pastries are “puffed up” and golden brown you should serve them hot–either plain or with a sprinkle of sugar or a scoop of ice cream. Peter and I ate these for afternoon tea and then I may have snuck in a couple for breakfast the next day.
- 1.5-2 cups fresh raspberries, roughly chopped
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1-3 tbsp sugar (adjust to your tastes and how sweet your berries are)
- puff pastry
- 1 beaten egg
- Preheat oven to 350 F / 175 C (according to puff pastry package)
- In a large bowl, mix raspberries, lemon juice, vanilla extract and sugar
- Allow to sit for 10-15 minutes
- Roll out puff pastry on a lightly floured surface until thin
- Cut pastry in to equal sized squares (approx 2.5-3 inches wide)
- Strain raspberries
- Spoon a 1-1.5 tbsp of raspberries in to center of half of the pastry squares
- Place remaining unused pastry squares over raspberries squares and pinch edges of pastry to seal
- Optional: use fork to crimp edges of pastry
- Cut an L-shape in to center of sealed pastries and peel back to create a triangle shaped vent in each pastry
- Brush tops of pastries evenly with beaten egg
- Place pastries on ungreased baking sheet and bake for 20 minutes until golden brown
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