• Grant Melton

Chocolate-Pecan Hand Pies

 

 

2 egg yolks, divided

1 tablespoon cane syrup or corn syrup

2 tablespoons melted butter

1/3 cup dark brown sugar

2 tablespoons cocoa powder

½ cup chopped pecans

¼ cup milk chocolate chips

¼ teaspoon salt

Flour, for work surface

1 package (2 rounds) store-bought, refrigerated pie dough

2 tablespoons cream

Confectioners’ sugar, for serving

 

Place 1 egg yolk, cane syrup, melted butter and dark brown sugar into a mixing bowl and mix until well combined. Add in the cocoa powder, pecans, chocolate chips and salt and stir until combined to make the filling.

 

Preheat oven to 375˚F. Line a baking sheet with parchment paper.

 

Place a round of pie dough on a floured work surface. Fold in 2 opposite sides of the pie dough, overlapping in the center. Flip the dough so that the folds are face down. Roll out the dough out into a big rectangle, about 20-by-4-inches. Quarter the rectangle so that you have four 4-by-5-inch rectangles. Repeat with the second round of dough.

 

Place 2 tablespoons filling into the center of a rectangle. Fold the bottom third over the filling to cover. Using a paring knife, trim the two corners from the remaining flap of dough so that it resembles the flap of an envelope. Fold the flap down over the covered filling. Using a fork, carefully crimp the 2 open sides of the envelope. Using a paring knife, trim the crimped edges to neaten, as needed. Place onto the prepared baking sheet. Repeat with the remaining filling and rectangles to make 8 envelopes.

 

In small bowl, whisk the remaining egg yolk with cream. Using a pastry brush, brush the tops of the envelopes.

 

Bake for 15 to 20 minutes or until golden brown. Let cool slightly. Serve warm dusted with confectioners’ sugar.

 

 

 

 

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