Strawberry Chocolate Hand Pies
Recipe type: Dessert
Serves: 3 dozen
Originally featured in my column in Ami/Whisk magazine.
Pie Crust:
  • 2 cups flour
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 cup (2 sticks) butter or margarine, frozen
  • 4 to 6 tablespoons ice water
Filling and Assembly:
  • 16 ounces frozen strawberries
  • 1 tablespoon lemon juice
  • ¼ cup water
  • ¾ cup sugar
  • 4 teaspoons cornstarch
  • 4 ounces chocolate hazelnut spread (such as Nutella or Delinut)
  • 1 egg, slightly beaten
  • Sugar, for sprinkling
  1. Prepare the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse for a couple of seconds to combine. Cut margarine or butter into small cubes, and sprinkle over the flour mixture in the food processor. Pulse in short on/off bursts until the margarine is partially incorporated. There should be crumbs of varying sizes.
  2. Sprinkle the ice water over the mixture. Pulse for a couple of seconds at a time, until a crumbly dough is formed. You want the dough to just come together when you pinch it. Start with 4 tablespoons, and add more, as needed. Do not overwork the dough. Place the dough in a bag in the refrigerator and chill for at least 2 hours, preferably overnight.
  3. Prepare the filling. Chop strawberries into small pieces. (If using frozen, it’s easiest to do this when the berries are still frozen solid.) Place strawberries in a saucepan over a medium-high heat. Add lemon juice, water, sugar, and cornstarch. Stir and bring to a boil. Reduce heat and let the mixture simmer, stirring every couple of minutes, for about 10 to 15 minutes, until the mixture thickens and the strawberries are somewhat dissolved. Remove from heat and let the mixture cool completely.
  4. Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside.
  5. On a well-floured surface, roll out the dough to about ⅛-inch thickness. Cut out circles using a 3-inch cookie cutter. Place a spoonful of the chocolate spread in the center of each circle, leaving a little of space to seal it. Place about a teaspoon of the strawberry filling in the center, then fold the pie in half, pressing the edges well to seal.
  6. Place the pie on the prepared baking sheet. Brush with beaten egg and sprinkle with sugar. Repeat with remaining dough and filling. Cut slits on the top of each mini pie. Bake for 15 to 20 minutes, until the outsides are light golden brown.
Recipe by Overtime Cook at