Go Back
–+ servings
Strawberry, Thyme, and Goat Cheese Hand Pies

strawberry, thyme, and goat cheese hand pies

Flaky puff pastry filled with homemade strawberry sauce, over savory goat cheese and thyme, and baked to a golden brown; these Strawberry, Thyme, and Goat Cheese Hand Pies are the perfect way to enjoy Florida Strawberry season all year long!
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Author: Nichole Crews

Ingredients

crust

  • 1 box (2 sheets) frozen puff pastry, thawed in the refrigerator - do not thaw at room temperature
  • egg wash: 1 large egg beaten with 2 teaspoons milk or water
  • coarse sugar, for garnish

pie filling

  • 1 1/2 tablespoon cornstarch
  • 1 1/2 tablespoon room temperature water
  • 12 oz frozen strawberries
  • 1/2 cup sugar - granulated or coconut sugar
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 ounces goat cheese, softened
  • 2 tablespoons thyme leaves, plus more for garnish

Instructions

  • Make the filling: Mix the cornstarch and water together in a small bowl until combined and milky. Set aside. In a medium saucepan, combine the frozen strawberries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula, cook over medium heat until the berries begin to release their juices, about 4-6 minutes. Stir in the cornstarch mixture, then bring to a boil while stirring often. Once boiling, remove from heat then stir in the vanilla. Allow to cool completely at room temperature.Filling should be thick, and sweet.
  • Line a large baking sheet with parchment paper. On a lightly floured surface, roll out one pastry sheet. Using a sharp paring knife, cut sheet into 6 rectangles. 3 of these rectangles will be the bottom pastry pie crust, 3 will be the top. Transfer the 3 bottom rectangles to the prepared baking sheet. Using a pastry brush, brush the edges of the bottom rectangles with the egg wash. Divide the goat cheese evenly among half of the squares, then top with a heaping tablespoon of strawberry filling. Sprinkle each with thyme, reserving some for the tops. Crimp the edges with a fork to seal shut.
  • Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies. Slice 3-4 slits in the tops for air vents (use a super sharp knife to do that – the better the vent, the less each pie will puff up). Brush the tops of the pastry pies with remaining egg wash, then sprinkle with coarse sugar. Chill the pies in the refrigerator for at least 1 hour, up to overnight.
  • When ready to bake, preheat oven to 375F. Bake the pastry pies for 30 minutes. At 5-7 minutes into baking, check on pies and rotate baking sheet. Do this 2-3 more times, for a total of 30 minutes, or until tops are golden brown. Once golden brown, remove pies from the oven. Transfer to a cooling grid after 2 minutes; allow to cool until ready to handle and serve.

Notes

These hand pies can be made ahead of time, but are best served warm. Reheat before serving, if making in advance.
Did you make this recipe?We want to see! Tag @casadecrews on instagram or use the hashtag #casadecrewseats so we can find you!