# The Ingredients You'll Need:
→ Pastry
01 - 1 sheet (275 g) all-butter puff pastry, thawed if frozen
02 - 1 egg, beaten (for egg wash)
03 - 1 tablespoon milk
→ Filling
04 - 80 g pistachio paste (100% pistachio, unsweetened)
05 - 40 g icing sugar
06 - 30 g unsalted butter, softened
07 - 1 teaspoon vanilla extract
08 - 80 g raspberry jam (preferably seedless)
09 - 1 tablespoon finely chopped pistachios (optional, for garnish)
# Step-by-Step Instructions:
01 - Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 - In a small bowl, mix the pistachio paste, icing sugar, softened butter, and vanilla extract until smooth and creamy. Set aside.
03 - Roll out the puff pastry sheet on a lightly floured surface to smooth the edges. Cut into 8 equal rectangles measuring approximately 7x10 cm each.
04 - Place 1 teaspoon of pistachio cream in the center of each rectangle, followed by 1 teaspoon of raspberry jam.
05 - Slightly dampen the edges of each rectangle with water. Fold each rectangle over to create a half-moon or triangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.
06 - Arrange the hand pies on the prepared baking sheet.
07 - Whisk the egg with milk and brush the tops of the pies with the egg wash.
08 - Sprinkle with chopped pistachios or a little extra sugar, if desired, for added crunch.
09 - Bake for 18–20 minutes, or until golden brown and puffed.
10 - Let the pies cool slightly before serving.
