Coconut Hand Pies
 
Makes about 20
Ingredients
  • 2½ cups (313 grams) all-purpose flour
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 cup (227 grams) cold unsalted butter, cubed
  • 4 to 8 tablespoons (60 to 120 grams) ice water
  • Coconut Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • ½ cup (85 grams) 60% cacao semisweet chocolate morsels
  • Garnish: toasted coconut
Instructions
  1. In the work bowl of a food processor, place flour, salt, and sugar; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ice water, 1 tablespoon (15 grams) at a time, pulsing just until dough comes together. Turn out dough onto a lightly floured surface. Divide dough in half, and shape each half into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours.
  2. Preheat oven to 375°F (190°C). Line large baking sheets with parchment paper.
  3. On a lightly floured surface, roll dough to ⅛-inch thickness. Using a 4-inch round cutter, cut dough, rerolling scraps as necessary. Spoon about 1 tablespoon Coconut Filling onto bottom half of each round. Brush edges of dough with egg. Fold dough over filling, and press edges with a fork to seal. Transfer to prepared pans. Cut vents in top of dough to release steam; brush tops with egg.
  4. Bake until golden brown, 22 to 25 minutes. Let cool completely.
  5. In a small microwave-safe bowl, microwave chocolate in 30-second intervals, stirring between each, until smooth (about 1½ minutes total). Using the back of a spoon, drizzle chocolate over cooled pies. Garnish with coconut, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/coconut-hand-pies/