Nectarine-Raspberry Hand Pies

By á-47

Ingredients

• 1 medium nectarine, pitted, cut into 1/2" chunks
• 1/4 cup fresh raspberries
• 2 Tbsp. plus 1 tea. sugar
• 1 sheet frozen puff pastry (1/2 of a 17.3 pkg), thawed
• 1 egg

Preparation

Step 1

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment.

In a bowl, stir nectarine, berries and 2 Tbsp. sugar. On another piece of parchment, cut puff pastry into 4 equal squares.

In a bowl, whisk egg with 1 tea. water.

Brush edges of a pastry square with egg wash. Spoon 1/4 of the fruit mixture onto center of pastry. Fold pastry diagonally to form a triangle. Using a fork, press to seal edges. Repeat with remaining pastry and fruit. Transfer pies to baking sheet. Brush tops with egg wash; sprinkle with 1 tea. sugar. Cut a small slit in top of each pie.

Bake until pies are golden brown (20-25 minutes), rotating sheet from front to back midway through. Allow pies to cool on a wire rackfor at least 10 minutes before serving.