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Chocolate-Filled Hand Pies - Flaky Pastry with Rich Chocolate Center!

These Chocolate-Filled Hand Pies feature tender, flaky pastry wrapped around a rich, gooey chocolate filling that melts in your mouth. Each golden-brown pie is perfectly portable and delivers an indulgent chocolate experience in every bite. The buttery pastry provides the perfect contrast to the smooth chocolate center, making these hand pies an irresistible treat for chocolate lovers of all ages.

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Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Chocolate-Filled Hand Pies - Flaky Pastry with Rich Chocolate Center! - secondary view

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Keep butter and water very cold for flakiest pastry
Don't overfill pies or filling will leak during baking
Seal edges well to prevent filling from escaping
Chill assembled pies for 15 minutes before baking if desired
Make steam vents to prevent pies from bursting
Cool filling completely before assembling pies
Store leftover pies covered at room temperature for 2 days
Can be frozen unbaked for up to 3 months
Chocolate-Filled Hand Pies - Flaky Pastry with Rich Chocolate Center! - tertiary view

Chocolate-Filled Hand Pies - Flaky Pastry with Rich Chocolate Center!

These Chocolate-Filled Hand Pies feature tender, flaky pastry wrapped around a rich, gooey chocolate filling that melts in your mouth. Each golden-brown pie is perfectly portable and delivers an indulgent chocolate experience in every bite. The buttery pastry provides the perfect contrast to the smooth chocolate center, making these hand pies an irresistible treat for chocolate lovers of all ages.

Italian Cream Stuffed Cannoncini
Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
1H35 Minutes
Chef
JUE
Category
Dessert
Difficulty
Medium
Cuisine
American
Yield
12 hand pies
Dietary
Vegetarian
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0% Complete

Ingredients

Custard Cream
01
For the Pastry Dough:
02
2 1/2 cups all-purpose flour
03
1 teaspoon salt
04
1 tablespoon granulated sugar
05
1 cup unsalted butter, cold and cubed
06
6-8 tablespoons ice water
07
1 teaspoon apple cider vinegar
08
For the Chocolate Filling:
09
6 oz semi-sweet chocolate, chopped
10
1/4 cup heavy cream
11
2 tablespoons unsalted butter
12
2 tablespoons powdered sugar
13
1 teaspoon vanilla extract
14
Pinch of salt
15
1/4 cup mini chocolate chips (optional)
16
For Assembly and Finishing:
17
1 large egg, beaten (for egg wash)
18
2 tablespoons coarse sugar for sprinkling
19
2 tablespoons milk
20
For Optional Glaze:
21
1 cup powdered sugar
22
3-4 tablespoons milk
23
1/2 teaspoon vanilla extract
24
2 tablespoons cocoa powder

Instructions

01
Make pastry dough by combining flour, salt, and sugar in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with some pea-sized pieces.
02
Mix ice water and vinegar, then gradually add to flour mixture, stirring until dough just comes together. Form into two discs, wrap in plastic, and chill for 30 minutes.
03
For filling, heat cream in small saucepan until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth.
04
Stir in butter, powdered sugar, vanilla, and salt until well combined. Add mini chocolate chips if using. Let cool completely.
05
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
06
Roll out one disc of dough on floured surface to 1/8-inch thickness. Cut into 6-inch circles (you should get 6 circles).
07
Place 2 tablespoons of chocolate filling in center of each circle, leaving 1-inch border.
08
Roll out second disc and cut matching circles. Place over filling, press edges to seal, then crimp with fork.
09
Cut small slits in top of each pie for steam vents. Brush with beaten egg and sprinkle with coarse sugar.
10
Place on prepared baking sheets and bake for 18-22 minutes until golden brown.
11
Cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
12
For optional glaze, whisk together powdered sugar, milk, vanilla, and cocoa powder until smooth. Drizzle over cooled pies.