Nectarine-Raspberry Hand Pies

Vegetarian
Dairy Free
Nectarine-Raspberry Hand Pies
15 min.
15
106kcal

Suggestions


Indulge in the delightful flavors of summer with our Nectarine-Raspberry Hand Pies! These charming little pastries are not only a feast for the eyes but also a perfect blend of sweet and tart that will tantalize your taste buds. Made with juicy nectarines and fresh raspberries, they deliver a burst of fruity goodness in every bite. The delicate, flaky puff pastry envelops the luscious filling, creating a delicious contrast that is sure to impress.

Whether you're hosting a gathering or simply treating yourself to a snack, these hand pies are incredibly versatile. Their elegant appearance makes them an ideal appetizer or antipasti option, and they can also serve as a delightful starter to any meal. Plus, they are vegetarian and dairy-free, making them suitable for a variety of dietary preferences.

What’s more, these hand pies are quick and easy to prepare! Ready in just 15 minutes, they are perfect for busy days when you want something special without spending hours in the kitchen. Each pie holds a warm, fruity center that pairs beautifully with a cup of tea or coffee. It’s time to get whisking and baking – your taste buds will thank you!

Ingredients

  • large eggs 
  • medium nectarines pitted cut into 1/2-inch chunks
  • sheet puff pastry frozen thawed ()
  • 0.3 cup raspberries fresh
  • tablespoons sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • wire rack

Directions

  1. Preheat oven to 400F. Line a rimmed baking sheet with parchment. In a bowl, combine nectarine, berries and 2 Tbsp. sugar. On another piece of parchment, cut puff pastry into four equal squares. In a bowl, whisk egg with 1 tsp. water.
  2. Brush edges of a pastry square with egg wash. Spoon 1/4 of fruit mixture onto center of pastry. Fold pastry diagonally to form a triangle. Using a fork, press edges to seal. Repeat with remaining pastry.
  3. Transfer pies to baking sheet.
  4. Brush with remaining egg wash; sprinkle with 1 tsp. sugar.
  5. Cut a small slit in top of each pie.
  6. Bake until pies are golden brown, 20 to 25 minutes, rotating sheet from front to back midway through. Allow pies to cool on a wire rack for at least 10 minutes before serving.

Nutrition Facts

Calories106kcal
Protein6.52%
Fat55.61%
Carbs37.87%

Properties

Glycemic Index
13.01
Glycemic Load
5.45
Inflammation Score
-1
Nutrition Score
2.1182608746964%

Flavonoids

Cyanidin
1.12mg
Petunidin
0.01mg
Delphinidin
0.03mg
Pelargonidin
0.02mg
Catechin
0.31mg
Epigallocatechin
0.01mg
Epicatechin
0.31mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:105.66kcal
5.28%
Fat:6.58g
10.13%
Saturated Fat:1.68g
10.5%
Carbohydrates:10.09g
3.36%
Net Carbohydrates:9.57g
3.48%
Sugar:2.57g
2.85%
Cholesterol:12.4mg
4.13%
Sodium:46.67mg
2.03%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.74g
3.47%
Selenium:4.99µg
7.13%
Manganese:0.1mg
4.96%
Vitamin B1:0.07mg
4.68%
Vitamin B3:0.8mg
4.01%
Vitamin B2:0.07mg
3.83%
Folate:15.29µg
3.82%
Iron:0.52mg
2.89%
Vitamin K:2.98µg
2.84%
Fiber:0.52g
2.07%
Phosphorus:19.44mg
1.94%
Copper:0.03mg
1.53%
Vitamin E:0.2mg
1.32%
Magnesium:4.31mg
1.08%
Zinc:0.16mg
1.05%
Vitamin A:50.25IU
1.01%
Source:My Recipes