Side Pannel
Chocolate Hand Pies
Chocolate Hand Pies
- Recipe Submitted by maryjosh on 11/10/2016
Ingredients List
- FOR THE CRUST:
- 2 & 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cut into 1/2-inch cubes
- 6 to 8 tablespoons cold water
- FOR THE FILLING:
- 3.5 ounces bittersweet chocolate, finely chopped
- 1/3 cup heavy cream
- 1/3 cup chocolate-hazelnut spread, such as Nutella
- FOR ASSEMBLING THE PIES:
- 1 large egg
- 1 tablespoon water
- sanding sugar
Directions
TO MAKE THE PIE CRUST:
Whisk together the flour, cocoa powder, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 2 tablespoons of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap. Refrigerate for at least 2 hours or up to overnight.
TO MAKE THE FILLING:
Place the chopped chocolate in heat-proof bowl. Set aside.
Place the cream in a small saucepan. Cook over medium heat until it begins to bubble. Pour the cream over the chocolate. Let it stand for 5 minutes. Then, whisk until smooth. Add the chocolate-hazelnut spread, and whisk to combine. Refrigerate the filling until it is firm (about 45 minutes to an hour).
TO ASSEMBLE THE PIES:
Remove one of the dough portions from the refrigerator. If it chilled overnight, it may need to sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
Lightly flour a clean work surface. Roll out the dough into a circle about 1/4-inch thick.
Use a 3 & 1/2-inch round cutter to cut out rounds of dough. Gather and re-roll the dough once.
Repeat with the other portion of dough.
Spread about a tablespoonful of filling on half of the top of each dough round, leaving about a 1/4-inch border around the edge. Be careful not to over-fill, as the pies won’t hold together well during baking. Pierce the other half of the dough round a few times with a fork.
Combine the egg and water to make an egg wash. Lightly brush the edges of the dough rounds with a bit of egg wash. Fold the fork-pierced side over the filling side so that the dough round is folded in half. Press the edges to seal.
Place the pies on baking sheets lined with parchment paper or silicone liners. Refrigerate for 15 minutes.
Preheat oven to 350°F.
Remove one pan of pies from the refrigerator. Lightly brush the tops of the pies with egg wash. (You won’t use all of the egg wash.) Sprinkle with sanding sugar.
Bake for 20 to 22 minutes, or until the dough appears thoroughly baked. Repeat with the remaining pan(s) of pies. Cool on the pans for 10 minutes. Then transfer the pies to a wire rack to continue cooling.
Whisk together the flour, cocoa powder, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas.
Add 2 tablespoons of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
Divide the dough into two equal portions. Wrap each portion tightly in plastic wrap. Refrigerate for at least 2 hours or up to overnight.
TO MAKE THE FILLING:
Place the chopped chocolate in heat-proof bowl. Set aside.
Place the cream in a small saucepan. Cook over medium heat until it begins to bubble. Pour the cream over the chocolate. Let it stand for 5 minutes. Then, whisk until smooth. Add the chocolate-hazelnut spread, and whisk to combine. Refrigerate the filling until it is firm (about 45 minutes to an hour).
TO ASSEMBLE THE PIES:
Remove one of the dough portions from the refrigerator. If it chilled overnight, it may need to sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
Lightly flour a clean work surface. Roll out the dough into a circle about 1/4-inch thick.
Use a 3 & 1/2-inch round cutter to cut out rounds of dough. Gather and re-roll the dough once.
Repeat with the other portion of dough.
Spread about a tablespoonful of filling on half of the top of each dough round, leaving about a 1/4-inch border around the edge. Be careful not to over-fill, as the pies won’t hold together well during baking. Pierce the other half of the dough round a few times with a fork.
Combine the egg and water to make an egg wash. Lightly brush the edges of the dough rounds with a bit of egg wash. Fold the fork-pierced side over the filling side so that the dough round is folded in half. Press the edges to seal.
Place the pies on baking sheets lined with parchment paper or silicone liners. Refrigerate for 15 minutes.
Preheat oven to 350°F.
Remove one pan of pies from the refrigerator. Lightly brush the tops of the pies with egg wash. (You won’t use all of the egg wash.) Sprinkle with sanding sugar.
Bake for 20 to 22 minutes, or until the dough appears thoroughly baked. Repeat with the remaining pan(s) of pies. Cool on the pans for 10 minutes. Then transfer the pies to a wire rack to continue cooling.
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