Chocolate Hazelnut Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">120ml ice-cold water</li> <li class="ingredients-single-item">1 large egg (for egg wash)</li> <li class="ingredients-single-item">1 tbsp milk (for egg wash)</li> <li class="ingredients-single-item">300g chocolate hazelnut spread (like Nutella)</li> <li class="ingredients-single-item">100g chopped toasted hazelnuts</li> <li class="ingredients-single-item">50g dark chocolate chips</li> <li class="ingredients-single-item">30g powdered sugar (for dusting)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">8cm (3-inch) round cookie cutter or glass</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare your workspace by measuring all ingredients. Place the cubed butter in the freezer for 10 minutes before starting. This extra-cold butter is crucial for creating those beautiful flaky layers in your pastry as it creates steam pockets while baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl or food processor, combine the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter, two knives, or pulse in the food processor until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible. These butter pieces are essential for a flaky texture, so don't overmix! </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. You might not need all the water. The dough should hold together when pinched but not feel wet or sticky. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight. Cold dough is easier to handle and maintains those butter layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare your filling by mixing the chocolate hazelnut spread with the chopped hazelnuts and chocolate chips. The nuts add a delightful crunch and the chocolate chips create pockets of melty goodness inside your pies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Make the egg wash by whisking together the egg and milk in a small bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> On a lightly floured surface, roll the chilled dough to about 3mm (1/8 inch) thickness. Using your cookie cutter or glass, cut out as many circles as possible. Re-roll scraps once to cut additional circles. You should aim for 24 circles total (to make 12 pies). </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place 12 dough circles on your prepared baking sheets. Add approximately 1 tablespoon of the chocolate-hazelnut mixture to the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill or the filling may leak during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush the borders of the filled circles with egg wash, then place the remaining dough circles on top. Press the edges gently with your fingers to seal, then use a fork to crimp the edges decoratively and ensure they're completely sealed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Use a sharp knife to cut 2-3 small vents in the top of each pie to allow steam to escape during baking. Brush the tops with the remaining egg wash for a beautiful golden finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake in the preheated oven for 20-25 minutes, or until the pies are golden brown. The rich color indicates caramelization, which means deeper flavor in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The filling will be extremely hot right out of the oven! </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Once cooled slightly but still warm, dust with powdered sugar for a beautiful finishing touch. Serve warm for the most delightful experience as the filling will still be slightly melted. Enjoy your homemade chocolate hazelnut hand pies! They're best the day they're made but can be stored in an airtight container for up to 3 days. </li> </ol>