FALL PLUM Pocket PIES
- 1h 0mPrep Time
- 20m Cook Time
- 2h Ready In
These handheld pies feature a sweet plum filling encased in flaky puff pastry. They are perfect for fall and can be enjoyed warm or at room temperature.
Ingredients
- 454 g plums pitted and chopped into ½-inch pieces
- 118 ml sugar
- 59.1 ml water
- 1.23 ml kosher salt
- 9.86 ml lemon zest
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml cornstarch
- 2 roughly 9-inch-square sheets puff pastry thawed in refrigerator overnight if frozen
- all-purpose flour for rolling out the pastry
- 1 large egg beaten
Nutrition (per serving, estimated)
Estimated based off 8 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 10.1 mg
- Iron: 0.85 mg
- Magnesium: 7.61 mg
- Phosphorus: 34.4 mg
- Potassium: 105 mg
- Zinc: 0.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml sugar
- 59.1 ml water
- 1.23 ml kosher salt
- 9.86 ml lemon zest
- 14.8 ml freshly squeezed lemon juice
- 14.8 ml cornstarch
Prepare
- 454 g plums, pitted and chopped into ½-inch pieces
- 2 roughly 9-inch-square sheets puff pastry, thawed in refrigerator overnight if frozen
- all-purpose flour, for rolling out the pastry
- Beat 1 large egg
Let's Cook
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Step 1.
In a small saucepan, stir together the chopped plums, ½ cup sugar, ¼ cup water, and ¼ teaspoon kosher salt. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until the plums have collapsed and the mixture begins to thicken.
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Step 2.
While the plums cook, in a small bowl, whisk together 2 teaspoons lemon zest, 1 tablespoon lemon juice, and 1 tablespoon cornstarch until smooth.
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Step 3.
Once the plum mixture is ready, stir in the lemon-cornstarch mixture. Return to a simmer; the filling will thicken slightly. Pour the filling onto a rimmed plate and refrigerate for 30 minutes to cool.
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Step 4.
While the filling cools, gently unfold the puff pastry sheets and discard any paper. On a lightly floured surface, roll each sheet into a 13-inch square. Lightly flour the sheets, stack them, and refrigerate on a parchment-lined baking sheet for about 20 minutes.
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Step 5.
When the filling has cooled, place one pastry sheet on a work surface. Using the blunt side of a 4-inch round cutter, gently mark 9 circles in the dough, leaving about 1 inch between circles (do not cut through). Place 2 tablespoons of filling in the center of each marked circle.
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Step 6.
Brush a 1-inch swath of beaten egg around each pile of filling. Push any stray filling back into the center. Place the second pastry sheet on top, matching edges. Press with your fingertips around each filling mound to seal, removing air pockets.
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Step 7.
Using the sharp side of the 4-inch cutter, stamp out each hand pie. Discard excess dough. Brush off any flour, then crimp the edges of each pie with a fork. Transfer pies to the parchment-lined baking sheet and refrigerate for at least 30 minutes (up to 4 hours).
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Step 8.
Preheat oven to 400°F. Brush the chilled pies with beaten egg and sprinkle with sugar. Cut three ¾-inch vents in the top of each pie with a small sharp knife.
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Step 9.
Bake for 20 minutes, until puffed and browned. Let cool on the pan for 15 minutes, then serve warm or at room temperature. Store leftovers in a sealed container at room temperature for up to 2 days.