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Strawberry Balsamic Hand Pies

Mini Strawberry Balsamic Hand Pies, which I love because they are the most perfectly portable and cute miniature snack – great for kids, picnics or just with a cup of tea!

Course Dessert
Keyword Pies & Tarts, Summer
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings 16 pies


  • 2 cups plain flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 225 g unsalted butter, cold, cut into cubes
  • 1 large egg
  • 2 tablespoons milk
  • 1 large egg, for brushing the dough
  • Raw sugar, for dusting


  • 250 g strawberries, hulled and sliced
  • 2 tablespoons caramelised balsamic vinegar
  • 1/2 vanilla bean, seeeds scraped or 1 teaspoon vanilla extract
  • 1-2 tablespoons plain flour


  1. In the bowl of a food processor, combine flour, sugar and salt. Add the cold butter and pulse until only pea sized lumps remain in your mixture. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and pulse until moisture is introduced to all of the flour mixture. 

  2. Lightly dust a clean surface with flour and knead the dough until it starts to hold together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes.

  3. In the meantime, combine filling ingredients together in a bowl and stir to combine. Set aside until required.
  4. Remove one piece of dough from the refrigerator. On a well floured surface, roll the dough out to 3mm thick. Cut out 16 x 8cm circles with a round cutter. Place the dough circles onto a baking tray lined with baking paper and refrigerate while you prepare the second piece of dough in the same way. Brush one set of 8 circles with a beaten egg. This will act as the glue for the top layer of dough. 

  5. Spoon an even layer of strawberries into the center of each brushed dough circle. Top with a second piece of dough and use a floured fork to crimp the sides closed. Use the a small knife to create vent holes in each pie. Brush with egg wash and scatter with raw sugar.

  6. Preheat the oven to 180°C (350°F). Let the pies rest in the fridge while the oven preheats. Bake for 20-25 minutes or until golden brown on top. Serve warm or at room temperature. Best served within 2 days.