Chocolate Hand Pies

Chocolate Hand Pies

Chocolate on chocolate just might be the ultimate decadence. These pies combine a flaky chocolate crust and creamy chocolate-hazelnut filling right in the palm of your hand. And they can even be stored in an airtight container for up to 3 days. Find more ways to make hand pies in our Artisan Pies & Tarts special issue, here

Chocolate Hand Pies
Makes 20
  • 2½ cups (313 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (21 grams) unsweetened cocoa powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 cup (227 grams) cold unsalted butter, cubed
  • ½ cup half-and-half
  • ⅓ cup heavy whipping cream
  • 1 (3.5-ounce) bar (100 grams) 70% cacao extra bittersweet chocolate, finely chopped
  • ⅓ cup chocolate-hazelnut spread*
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons (24 grams) turbinado sugar
  1. In the work bowl of a food processor, place flour, sugar, cocoa, and salt; pulse until combined. Add butter, and pulse until mixture is crumbly. Add half-and-half, 1 tablespoon at a time, pulsing to form a ball. Shape dough into 2 disks, and wrap tightly in plastic wrap. Refrigerate until firm, at least 30 minutes. (Note: You can make and chill the dough up to 24 hours in advance, but if you do so, you should let it stand at room temperature for 1 hour for easy roll out.)
  2. In a small saucepan, heat cream until it begins to bubble but not boil. Place chocolate in a medium bowl, and pour hot cream over chocolate. Let stand for 5 minutes; whisk until smooth. Whisk in chocolate-hazelnut spread; refrigerate until firm.
  3. In a small bowl, whisk together egg and 1 tablespoon water until combined. Line baking sheets with parchment paper.
  4. On a lightly floured surface, roll half of dough to ¼-inch thickness. Using a 3-inch round fluted cutter, cut dough into 20 rounds, rerolling scraps as necessary. Pierce dough rounds with a fork, creating an “X.” Roll remaining half of dough to ¼-inch thickness. Using a 2½-inch round fluted cutter, cut dough into 20 rounds, rerolling scraps as necessary. Place 1 tablespoon chocolate mixture in center of each 2½-inch round. Brush edges with egg wash. Place a 3-inch round on top of each chocolate mound, pressing edges to seal. Place on prepared pans. Refrigerate for 15 minutes. Brush each pie with egg wash, and sprinkle with turbinado sugar.
  5. Preheat oven to 350°F. Bake for 20 to 22 minutes.
  6. *We used Nutella.


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