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Ingredients
- 1 egg
- 1 teaspoon water
- 1 (14 ounce) package puff pastry, thawed but still cold
- 12 cup fruit, compote or 12 cup canned fruit pie filling
- flour, for rolling dough
Method
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the egg and water.
- Set aside.
- Place the puff pastry on a lightly floured surface and roll to 1/8-inch thick.
- Cut 12 (3 3/4- inch) circles from the puff pastry.
- If the dough begins to stick, lightly dust with flour.
- Place 2 teaspoons of the fruit filling onto the middle of each circle.
- Lightly brush the edges with the egg wash and fold the pastry over so that the edges meet.
- Using a fork, press the edges together to seal.
- Brush the tops of the pies with the egg wash and poke several holes in the top of the pies for steam to escape.
- Place the pies 1-inch apart on a baking sheet lined with parchment paper and bake until golden brown, approximately 25 minutes.
