Flaky and brimming with berry flavor, these portable, picnic-perfect pies come together with just a handful of ingredients.
1 (17.3 oz) pkg frozen puff pastry sheets, thawed
1/2 cup seedless raspberry preserves
1 cup fresh raspberries
1 large egg
2 tbsp coarse sanding sugar (optional)
Roll both sheets of puff pastry into 10x10-inch squares. Cut 1 sheet into 8 rectangles. Spoon 1 tbsp preserves onto center of each rectangle, leaving at least ½ inch around edges, and place 2–3 raspberries on top.
Cut remaining sheet into 8 rectangles and place over filling. With fork, seal edges. Place on a parchment-lined baking sheet and freeze for 2 hours.
Preheat oven to 400°F. Beat the egg. Brush tops of hand pies with egg and sprinkle with sanding sugar, if using.
Bake pies 30 min., until bottoms are golden brown. Let stand at least 10 min. or up to 4 hours before serving.