Pistachio Jam-Girl Hand Pies

These flaky pistachio jam-girl hand pies have everything you want in a homemade treat—soft, nutty pistachio cream paired with bright raspberry jam, all wrapped in crisp puff pastry. They are beautiful for a brunch spread or as a weekday indulgence with coffee, and they come together much faster than you’d expect.

My girls love these on special mornings. Watching the steam rise from a freshly baked hand pie always makes me smile and takes me back to Sunday breakfasts growing up.

Ingredients

• All-butter puff pastry: You get maximum flakiness and buttery flavor. Choose one made with only butter and let it thaw fully for best results.
• Egg: Adds shine to the pastry and helps it bake golden. Fresh eggs always make the prettiest finish.
• Milk: Just a splash for the egg wash helps browning.
• Pistachio paste: This is where the signature flavor comes from. Look for pure pistachio paste with no sugar added for a true taste.
• Icing sugar: Blends smoothly into the filling for a sweet touch. Sift it first if yours is lumpy.
• Unsalted butter: Softened so it mixes easily. Good-quality butter makes the cream extra rich.
• Vanilla extract: Adds warmth and rounds out the flavors. Real vanilla always brings more depth.
• Raspberry jam: Preferably seedless for smooth results and clean bursts of fruit. Homemade or a higher fruit-content jam really elevates it.
• Finely chopped pistachios: For garnish, adding a little crunch and visual pop. Pick bright green nuts for an extra pretty look.

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to two hundred degrees Celsius or four hundred degrees Fahrenheit. Line a baking sheet with parchment paper and make sure all your ingredients are ready to go.

Mix Pistachio Cream:

Stir together pistachio paste, icing sugar, softened butter, and vanilla extract in a small bowl until the mixture looks smooth, creamy, and a bit fluffy. This will be the rich filling, so take your time making sure it has no lumps.

Roll and Cut the Pastry:

Lay out your puff pastry sheet on a lightly floured surface. Use a rolling pin to smooth out any creases and stretch it evenly. Cut into eight equal rectangles, about seven by ten centimeters. A sharp knife or pastry cutter works best for clean edges.

Fill the Pies:

Spoon one teaspoon of pistachio cream into the center of each rectangle. Gently add a teaspoon of raspberry jam on top. Try to keep the filling away from the edges to avoid leaks.

Seal and Shape:

Dip your finger in water and run it along the edges of each rectangle. Fold over to enclose the filling, making either a triangle or half-moon shape. Press all around the edges. Seal tightly by pressing down with the tines of a fork for a classic decorative finish.

Add Egg Wash and Garnish:

Whisk an egg with a splash of milk. Brush this gently over the tops of each hand pie. For extra flair, sprinkle with chopped pistachios or a bit more sugar if you like extra crunch.

Bake:

Arrange the pies on your prepared baking sheet. Place in the oven and bake for eighteen to twenty minutes. Gather your things and watch them puff up. Turn out the pies when they look golden brown and have risen beautifully.

Serve and Enjoy:

Let the pies cool for a few minutes before eating. The jam will still be hot, so resist the urge to bite in right away. Enjoy as is or with a dusting of icing sugar.

Save This

Hand pies can be kept in an airtight container at room temperature for one day, but longer storage is best in the fridge. They stay crisp for up to three days. Reheat in a low oven for a few minutes to bring back the flakiness. If you want to get ahead, freeze the assembled unbaked pies and bake them straight from the freezer, adding a couple of extra minutes to your cook time.

Ingredient Substitutions

If you cannot find pistachio paste, almond paste is a great alternative, or blend your own using shelled pistachios and a splash of oil. For jam, choose your favorite fruit type. Apricot, cherry, or even fig works beautifully. You can use plant-based milk for the wash and a vegan butter for dairy-free needs.

Serving Suggestions

Hand pies shine on a brunch table with a bowl of fresh berries or alongside coffee or iced tea. For dessert, try serving them warm with a scoop of vanilla or pistachio ice cream. They also pack well for picnics or sweet lunchbox treats.

Cultural and Historical Context

This recipe takes inspiration from classic French chausson pastries but blends in Mediterranean flavors with the pistachio and raspberry. From Parisian patisseries to Mediterranean markets, little filled pastries are beloved for their elegant look and bite-sized enjoyment. Making them at home feels like a special treat, but the easy store-bought pastry shortcut removes all intimidation.

Save This

Common Questions

→ Can I use a different jam flavor?

Yes, substitute raspberry with apricot or cherry jam to explore other fruit pairings. Adjust sweetness as desired.

→ How to ensure the pastry turns out flaky?

Bake in a well-preheated oven and chill assembled pies before baking for extra crispiness and flakiness.

→ Are these pies suitable for freezing?

You can freeze unbaked, assembled pies. Bake directly from frozen, adding a few minutes to baking time.

→ Can I make these pies dairy-free?

Try dairy-free puff pastry, vegan butter, and omit egg wash. Flavor and texture may vary slightly.

→ How should I serve hand pies for best flavor?

Enjoy warm, dusted with icing sugar or alongside ice cream for an elevated dessert experience.