Ingredients

• 1 package puff pastry, thawed

• 1/2 cup raspberries

• 1/2 cup strawberries; chopped

• 1/2 cup blueberries

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

• 1/2 teaspoon vanilla extract

• 1 large egg, beaten

• Coarse sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a saucepan on medium heat, stir together the berries, sugar, cornstarch, lemon juice, and vanilla extract. Simmer for 5 minutes, constantly stirring until the fruit is softened and a sauce has formed.

3. Unfold the puff pastry on a lightly floured surface and cut it into 16 equally sized rectangles. Half of the rectangles, cut a window of dough out of the center, leaving a 1/2 inch border around the outside. Cut the dough you removed from the center of the rectangles into 3-4 inch long and 1 inch thick strips. Set aside.

4. Brush the edges of the pastry with beaten egg, then add the border, pressing slightly to adhere it to the base. Use a fork to poke about four holes in the center of the dough.

5. Place the rectangles on a baking sheet lined with parchment paper. Add spoonful of the berry mixture to the center. Lay 3-4 dough strips brush over the berry mixture as shown in the photo over. Press the strips into the border to adhere together. Brush the tops with beaten egg.

6. Bake the handpies for 15-20 minutes, or until they're puffed and golden brown.

7. Let the handpies cool for a few minutes before serving.