S'mores Hand Pies Recipe
Portable pockets of buttery pastry filled with gooey chocolate and toasted marshmallow create a handheld version of the campfire classic that's crisp, melty, and utterly irresistible.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</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">170g cold unsalted butter, cubed</li><li class="ingredients-single-item">60-80ml ice water</li><li class="ingredients-single-item">100g chocolate chunks (dark or milk chocolate)</li><li class="ingredients-single-item">100g mini marshmallows</li><li class="ingredients-single-item">60g graham cracker crumbs</li><li class="ingredients-single-item">1 large egg (for egg wash)</li><li class="ingredients-single-item">2 tbsp coarse sugar (for sprinkling)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round cookie cutter or bowl</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl or food processor, combine the flour, granulated sugar, and salt. Add the cold cubed butter and pulse or use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice water, starting with 60ml and adding more only if needed. The dough should just come together when pinched but shouldn't feel wet or sticky. Cold ingredients and minimal handling are crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently bring it together, forming it into a disk. Wrap in cling film and refrigerate for at least 30 minutes, or up to 2 days. Chilling relaxes the gluten and firms up the butter, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>On a lightly floured surface, roll the pastry to about 3mm thickness. Using a 10cm round cutter, cut out as many circles as possible. Re-roll scraps once to cut additional circles. You should get approximately 16 circles for 8 hand pies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place half of the pastry circles on the prepared baking sheets. In the center of each, place 1 tablespoon of graham cracker crumbs, followed by a few chocolate chunks (about 2 teaspoons) and mini marshmallows (about 1 tablespoon). Leave a 1cm border around the edges to seal the pies.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Beat the egg with 1 tablespoon of water to create an egg wash. Brush the border of each filled pastry circle with egg wash, which acts as glue for sealing the pies and creates a golden finish when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top each filled circle with a second pastry round. Press the edges firmly to seal, then use the tines of a fork to crimp all around the edges, ensuring they're well-sealed to prevent filling from leaking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut a small X or steam vent in the center of each pie to allow steam to escape during baking. This prevents the pastry from becoming soggy and the filling from bursting through the seams.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops of each pie with egg wash, then sprinkle with coarse sugar for a beautiful sparkle and extra crunch. Transfer the pies to the refrigerator for 15 minutes to firm up the pastry one final time before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 22-25 minutes, until the pastry is golden brown and the filling is bubbling slightly through the vents. If you notice some pies browning faster than others, rotate the baking sheets halfway through.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pies to cool on the baking sheets for 10 minutes before transferring to a wire rack. Be careful when biting into warm pies as the filling will be extremely hot! For the best texture contrast of crisp pastry and gooey filling, enjoy them while still slightly warm, about 20-30 minutes after baking.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make these hand pies ahead of time for a party?
Yes! You can prepare the dough up to 2 days in advance and store it refrigerated. You can also fully assemble the unbaked pies and freeze them for up to a month. When ready to serve, bake frozen pies directly from the freezer, adding 5-7 minutes to the baking time.
What's the best chocolate to use for authentic s'mores flavour in pastries?
For authentic s'mores flavour, use milk chocolate as it melts beautifully and provides the traditional taste. However, dark chocolate offers a less sweet, more intense flavour that balances the sweet marshmallows nicely. Semi-sweet chocolate chips work well too if you prefer convenience.
How can I ensure my pastry stays flaky and doesn't become soggy?
Keep ingredients cold throughout preparation, handle the dough minimally, chill before baking, cut proper vents, and don't overfill pies. The graham cracker layer helps absorb moisture from the filling. For extra insurance, you can also brush the bottom crust with egg white before adding fillings.
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