Nectarine-Raspberry Hand Pies
prep 15 minutes Bake 25 minutes Yield 4 hand pies Cost per serving about $1.16
1 medium nectarine pitted, cut into 1/2-inch chunks
1/2 cup fresh raspberries
2 Tbsp plus 1 tsp sugar
1 sheet frozen puff pastry (1/2 of a 17.3-oz pkg), thawed
1 large egg
1. preheat oven to 400 degrees F. 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. Transfer pies to baking sheet. Brush with remaining egg wash; sprinkle with 1 tsp sugar. Cut a small slit on top of each pie.
3. 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 fro at least 10 minutes before serving.