Mixed Berry Puff Pastry Hand Pies 40min

• 500 grams of frozen puff pastry, thawed according to package instruction
• 70 grams of granulated sugar
• 2 Tablespoons cornstarch
• 170 grams of Driscoll's Blackberries
• 170 grams of Driscoll's Raspberries
• 95 grams of Driscoll's Blueberries
• 1/2 Tsp. lemon zest
• Coarse sugar
• 1 large egg

Steps

1. PREHEAT oven to 200°C.
2. LINE a large rimmed baking sheet with parchment paper.
3. SPRINKLE countertop lightly with flour.
4. UNFOLD puff pastry sheets and ROLL OUT to 28cm square.
5. CUT OUT 4 circles, about five inches each, from each pastry sheet.
6. PLACE pastry circles onto prepared baking sheet.
7. CRACK 1 egg into a small bowl, WHISK egg thoroughly, and SET ASIDE egg mixture.
8. PLACE 70 grams of granulated sugar into a large bowl.
9. ADD 2 tablespoons cornstarch.
10. STIR to combine ingredients.
11. ADD blackberries, raspberries, and blueberries.
12. ADD 1/2 teaspoon lemon zest.
13. TOSS ingredients lightly. Do not overmix.
14. SPOON about 80 ml of the berry mixture onto one-half of one pastry circle.
15. BRUSH edges of pastry circle lightly with egg mixture.
16. FOLD dough over berry filling and CRIMP edges tightly with fork tines to seal.
17. CUT 3 small vents on top of dough.
18. REPEAT with remaining pastry circles and berry mixture.
19. BRUSH tops of pies lightly with remaining egg mixture.
20. SPRINKLE tops of pies with coarse sugar.
21. BAKE until golden, about 20 to 25 minutes.
22. TRANSFER to wire rack to cool slightly.
23. SERVE Mixed Berry Hand Pies warm or at room temperature.