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Warm Mixed Berries Hand Pie
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Warm Mixed Berries Hand Pie

Ingredients

Hand Pie Crust

  • 1 sheet puff pastry
  • 1 egg
  • turbinado sugar
  • powdered sugar

Filling

  • 1½ tbsp. cornstarch
  • 1½ tbsp. filtered water room temperature
  • 12 oz. frozen berries of your choice
  • ½ c. sugar
  • 1 tsp. lemon juice
  • 1 tsp. vanilla extract

Instructions

  • Mix water and cornstarch together and set aside.
  • Place remaining ingredients in a pot. Bring to a simmer, then slowly mix in cornstarch slurry. Let cool.
  • Once mixture cools, place a spoonful into each square of puff pastry and fold over. Crimp with a fork and repeat until all are filled.
  • Refrigerate for at least 25 minutes.
  • Preheat oven to a 375°.
  • Brush with egg wash and sprinkle sugar on top.
  • Bake for 20–25 minutes until golden brown.

Plating the Dish

  • Top with turbinado sugar and brown with torch (or place under the broiler briefly until golden brown).
  • Sprinkle with powdered sugar.

Notes

2Hawk Vineyard and Winery 2015 Ruby

Servings: 4

Chef: Mike Hite

Partner Organization: Alchemy Restaurant

Wine Pairing: 2015 Ruby

Our Port underwent a stylistic change in 2015 to become a ruby- or vintage-style wine. While monitoring this wine as it aged in barrel, we found the fresh blackberry, red plum, and baking spice aromas so compelling we decided to bottle it with only twenty-two months barrel aging. The palate is generous and round with surprising elegance for a wine of such structure. We highly suggest allowing this gem to slumber in your cellar for five to seven years before enjoying it.