Mummy Hand Pies

Servings: servings (6 hand pies)

Calories: 589cal

Preheat oven to 400 F and line baking sheet with parchment paper.
Remove puff pastry from refrigerator and allow to sit at room temperature for 20-30 minutes, or until easy to handle.
17 ounces frozen puff pastry sheet
Unfold pastry and cut into thirds (we used a pizza cutter), then cut those in half.
You will have 6 rectangles. Cut 3 of them into strips for the mummy bandages.
Lightly brush the edges of the rectangles with water using a pastry brush.
Add 1 tablespoon of Nutella or jam to the center of each rectangle. Spread it out, but don’t go all the way to the edge.
1/2 cup Nutella
Place the strips across the Nutella to form bandages, criss crossing as you go. Leave room for the eyes in the top third.
Use the back of a fork to crimp the edges. If you like, you can trim any excess pastry pieces.
Beat the egg well and brush it onto the pastry.
1 large egg
Bake in preheated oven for 12-15 minutes. Pastry will puff up and be a nice golden brown.
Remove from oven and place on a wire rack to cool.
Add a little Nutella or jam to the back of a candy eyeball and place on exposed Nutella/jam on the hand pie.
12 candy eyeballs
Dust powdered sugar onto the mummies using a fine mesh stainer.
To make mini mummies, follow instructions above but cut the pastry into 12 pieces instead of 6. Everything else remains the same.

No ratings yet

This recipe will yield 6 regular sized hand pies, or 12 small hand pies.
Be sure to remove the pastry from the package early enough, especially if it’s in the freezer. You don’t want it to get too soft as that will make it hard to work with. If you experience any cracking from trying to use it too soon, simply wet your finger and “mend” the cracks.
We used Nutella, strawberry jam, and blackberry seedless jam. Other options include peanut butter, apricot preserves, any jam, and apple or pumpkin butter.

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time30

Cook Time15

Total Time45