Chocolate Hand Pies (Print Version)
# Ingredients:
→ Chocolate Pie Crust
01 -
1/2 cup chilled milk or heavy cream (120ml)
02 -
1 cup very cold butter, diced (226g)
03 -
1 teaspoon salt
04 -
2 tablespoons white sugar (24g)
05 -
1/4 cup cocoa powder, unsweetened (21g)
06 -
2 1/4 cups leveled all-purpose flour (281g)
→ Chocolate Center
07 -
2 tablespoons smooth peanut butter (31g, optional)
08 -
4 ounces chopped semi-sweet chocolate (113g)
09 -
1/2 cup heavy cream (120ml)
→ Toppings
10 -
1 tablespoon peanut butter, optional (16g)
11 -
1 teaspoon vegetable or canola oil
12 -
2 ounces semi-sweet chocolate, chopped (57g)
→ Final Touches
13 -
2 tablespoons coarse sugar for sprinkling (optional)
14 -
1 egg mixed with 1 tablespoon milk (for brushing)
# Instructions:
01 -
In a food processor, mix the flour, coca powder, sugar, salt, and butter until crumbly. Gradually pour in cold milk as it mixes until it forms a dough. Split into two portions, wrap up, and chill for 2 hours.
02 -
Flatten dough on a floured counter and cut out 3-inch heart shapes. Put the hearts in the fridge while you work on the filling.
03 -
Heat cream until warm and pour it over the chopped chocolate. Stir until silky smooth and mix in peanut butter if you'd like. Let it sit for 15 minutes to firm up a bit.
04 -
Brush egg mixture onto the edges of half the hearts. Drop a bit of filling in the center, place another heart on top, and press edges with a fork to seal. Brush tops with egg wash and sprinkle with coarse sugar if you like.
05 -
Bake at 400°F for 15 to 18 minutes until edges are set. Pull them out and cool down for 10 minutes.
06 -
Melt chocolate with a touch of oil for drizzling. Stir in peanut butter if you'd like, then drizzle it over the cooled pies.
# Notes:
01 -
Keep ingredients cold to get the flakiest pastry.
02 -
Chocolate bars melt better than chocolate chips for this.
03 -
You can prepare the dough and store it for up to 5 days.