Nectarine-Raspberry Hand Pies

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

Suggestions


Indulge in the delightful flavors of our Nectarine-Raspberry Hand Pies, a perfect treat for any occasion! These charming little pastries are not only vegetarian and dairy-free, but they also come together in just 40 minutes, making them an ideal choice for a quick snack, appetizer, or even a light antipasti option. With each bite, you'll experience the sweet and tangy combination of juicy nectarines and fresh raspberries, all encased in a flaky, golden puff pastry.

Whether you're hosting a gathering or simply looking for a delicious way to satisfy your sweet tooth, these hand pies are sure to impress. The vibrant colors and enticing aroma will draw your guests in, while the satisfying crunch of the pastry and the burst of fruity goodness will keep them coming back for more. Plus, with only 106 calories per serving, you can enjoy these treats guilt-free!

Perfect for sharing, these hand pies are not just a snack; they are a celebration of seasonal fruits and a testament to the joy of homemade treats. So gather your ingredients, preheat your oven, and get ready to create a batch of these irresistible Nectarine-Raspberry Hand Pies that will leave everyone asking for the recipe!

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, stir 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 to seal edges. Repeat with remaining pastry and fruit.
  3. Transfer pies to baking sheet.
  4. Brush tops with 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