Raspberry Chocolate Hand Pies

These Raspberry Chocolate Hand Pies are the perfect mini size desserts that will have you wanting to make more! They’re a sweet bite for Valentine’s Day.

Course desserts

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 130kcal

Author Nancy Piran

Equipment

OXO Good Grips Non-Stick Pro 2-Piece Sheet Pan Set
HOTEC Silicone Heat Resistant Marinading Meat Basting Pastry Brush for Oil Butter Sauce Sausages Desserts Turkey Baster Grill Barbecue, Multicolor
Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7x13.6 Inch, 30 Count

Ingredients

1 sheet Puff Pastry thawed
1 Egg
1 tablespoon Water
1/2 cup Seedless Raspberry Jam
3/4 cup Chocolate Chips

Instructions

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
Lightly flour a working surface. Unfold puff pastry and roll from the center with rolling pin. Cut 10-3” circles with cookie cutter and place on baking sheet.
1 sheet Puff Pastry
Whisk egg and water together. Brush the edges of the circle with pastry brush.
1 Egg, 1 tablespoon Water
Spoon a teaspoon of jam into the center of each circle. Fold in half meeting the edges together. Crimp edges with a fork.
1/2 cup Seedless Raspberry Jam
Brush the tops with egg wash.
Bake for 12-15 minutes or until golden brown. Remove and cool for 5 minutes.
In the meantime melt chocolate chips over double boiler.
3/4 cup Chocolate Chips
Pour in pastry bag and drizzle over the top of each pie.
Serve and ENJOY!

Video

Notes

TIPS: If pies open up during baking, place uncooked pies in freezer for 5 minutes before baking them and also make sure you really press the edges together with a fork!

Nutrition