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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, February 18, 2014

Puff Pastry Blackberry Hand Pies

You know the drill. Find a few ingredients in your pantry/freezer and a new dessert is born. You can certainly use your favorite fruit in these but I had some beautiful blackberries that were begging to be eaten. Adjust the sugar to your liking, depending on your fruit. I think berries tend to need a little more but it's your call, of course. Anyway, these are really simple to throw together. And don't worry if your little pies leak a little juice. I like to call that "rustic". These are fun to throw in a sack lunch, too!
Puff Pastry Blackberry Hand Pies



1 package puff pastry~ thawed
1/3 - 1/2 cups sugar (depending on your sweetness level)
2 cups blackberries ~ frozen or fresh
2 tablespoons cornstarch
1 large egg
Sparkling sugar (found in the baking aisle at the grocery store)

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
Mix together sugar and cornstarch in a large bowl. Add blackberries and toss.

 Beat egg in a small bowl. Set aside.

Roll each of sheet puff pastry into an 11-inch square on a lightly floured surface.

Cut 4 5-inch circles circles out of each sheet of pastry. (I used a small bowl and cut around it)

Place pastry rounds on prepared sheet and put about 1/4 cup berry mixture onto one-half of each round.

Lightly brush edge of circle with egg.

Fold dough over filling and crimp edges with a fork to tightly seal.

Cut a couple of small slits on top of dough to vent. Repeat with remaining pastry and berry mixture.

Brush pies with remaining egg. Sprinkle with sparkling sugar.

Bake 20 - 30  minutes until golden brown.

Transfer to wire rack to cool slightly.

Serve with vanilla ice cream, if desired.



Let's get started.
Let's get started.


Stir together your sugar and cornstarch.
Stir together your sugar and cornstarch.


Sprinkle that over the berries and stir.
Sprinkle that over the berries and stir.


Roll out your puff pastry a little bit so you can get 4 5-inch circles out of each piece.
Roll out your puff pastry a little bit 
so you can get 4 5-inch circles out of each piece.


Then place some berries on each circle and brush half with the beaten egg.
Then place some berries on each
circle and brush half with the beaten egg.


Fold over and crimp the edges to seal. Some of the juice might leak out and that's OK!
Fold over and crimp the edges to seal. 
Some of the juice might leak out and that's OK!


Place the little pies on a baking sheet and brush with the remaining beaten egg.
Place the little pies on a baking sheet 
and brush with the remaining beaten egg.


Then sprinkle with sugar.
Then sprinkle with sugar.


Bake!
Bake!


Look how pretty! And yummy, too!
Look how pretty! And yummy, too!