Nutella Hand Pies Recipe

Master these homemade Nutella Hand Pies with our easy baking recipe that yields perfect flaky pastry encasing rich chocolate-hazelnut spread. The best weekend baking project that requires minimal ingredients but delivers maximum flavor. Learn how to create these portable treats with perfectly sealed edges and a golden, crispy exterior.

Difficulty:

Beginner

Prep Time:

45 mins

Cook Time:

20 mins

Serves:

8 hand pies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice cold water</li><li class="ingredients-single-item">200g Nutella (chocolate-hazelnut spread)</li><li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (for sprinkling)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">10cm round cookie cutter or glass</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Fork</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare the pastry by combining 250g flour, 1/4 tsp salt, and 2 tbsp sugar in a large bowl or food processor. Whisk or pulse to combine thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the 170g cold cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible (these create the flaky layers when baking). Alternatively, pulse in a food processor 10-12 times until similarly textured.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gradually add the ice-cold water, starting with 60ml, and mix gently with a fork or wooden spoon until the dough just begins to come together. Add the remaining water only if needed - the dough should be moist but not sticky. The minimal handling of dough and cold ingredients ensures a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough onto a lightly floured surface and gently gather into a ball. Divide into two equal portions, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, ensuring maximum flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C and line a baking sheet with parchment paper. Remove one disc of dough from the refrigerator and roll out on a floured surface to about 3mm thickness. Using a 10cm round cutter, cut out as many circles as possible and transfer them to a plate. Gather scraps, re-roll once, and cut more circles. Repeat with the second disc of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place about 1-1.5 teaspoons of Nutella in the center of half of your pastry circles, keeping it at least 1cm away from the edges. Be careful not to overfill, as this can cause the filling to leak during baking. If your Nutella is firm, microwave it for 10 seconds to make it more spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Brush the edges of the filled circles with beaten egg, then place an empty pastry circle on top of each. Gently press down around the filling to seal, then use a fork to crimp the edges firmly. The egg wash acts as a glue to help seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the assembled pies to your prepared baking sheet. Using a sharp knife, cut 2-3 small slits in the top of each pie to allow steam to escape during baking (this prevents the filling from bursting through the seams). Brush the tops with remaining beaten egg and sprinkle with demerara sugar for a beautiful crunchy finish.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 18-20 minutes until the pies are golden brown and crisp. Look for a deep amber color around the edges and a lighter golden hue on top. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm for the most indulgent experience with the Nutella still molten and gooey. These hand pies can be stored in an airtight container for 2-3 days and reheated in a 160°C oven for 5 minutes to refresh the pastry. Enjoy your perfect portable chocolate-hazelnut treats!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Nutella Hand Pies Recipe?

Nutella Hand Pies require all-purpose flour, salt, sugar, cold butter, ice water, Nutella spread, egg for washing, and demerara sugar for sprinkling. The pastry ingredients create a flaky crust while the Nutella delivers that classic chocolate-hazelnut filling everyone loves.

How to cook Nutella Hand Pies at home?

Learn how to cook Nutella Hand Pies by creating a flaky pastry from scratch, cutting it into circles, filling with Nutella, sealing the edges, and baking at 190°C for 18-20 minutes until golden brown. The key techniques include keeping ingredients cold for flakiness, properly sealing edges to prevent leaks, and creating steam vents to maintain structural integrity.

Can I make chocolate hand pies ahead of time?

Yes, you can prepare these pastries up to 24 hours in advance. Either refrigerate the assembled but unbaked pies or freeze them for longer storage. Alternatively, bake them completely, cool, and store in an airtight container for 2-3 days, reheating briefly before serving for that fresh-baked taste.

What's the secret to preventing Nutella from leaking during baking?

The key is properly sealing the edges with egg wash as glue, using a fork to firmly crimp the perimeter, avoiding overfilling (stick to 1-1.5 teaspoons per pie), and creating steam vents in the top pastry. Chilling the assembled pies for 15 minutes before baking also helps maintain their structure.

Can I use puff pastry instead of homemade dough for chocolate-hazelnut hand pies?

Absolutely! Store-bought puff pastry works brilliantly as a time-saving alternative. Simply thaw according to package instructions, cut into appropriate shapes, fill, seal, and bake. The result will be extra flaky and buttery, though with a slightly different texture than the traditional pie crust.

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