Wednesday, 8 October 2014

Chocolate and Raspberry Hand Pies

OH MY. Like seriously. These are, just wow. I thought they were just going to be delicious hot, but they were pretty good when they cooled down as well. The chocolate obviously melts when it’s cooked but it doesn’t go solid again when the pie cools down.

3 oz. fresh raspberries
1 bar of milk chocolate (typically 150g)
1 egg beaten
1 pack of short crust pastry or homemade

First of all, start by cutting out 8 circles of pastry in one size of cutter, relatively small but large enough to fit a couple pieces of chocolate and some raspberries on.

Next cut out 8 larger circles, big enough to cover the filling and crimp down the edges.
Now you can do the filling, put two squares of chocolate in the centre of the smaller circle and put a few raspberries on top.

Using the beaten egg, brush some around the rim on the pastry circles and then put the large circle over the top and use a fork to crimp the edges. The egg helps to seal the two pastry circles together.
Once you have sealed all of the pies, take a knife and cut 4 slits in a cross on the top of the pies to allow any moisture to get out. Then put an egg wash on all of the pies.

Put the pies in the oven at 190C for 25 to 27 minutes.

Wait for them to cool slightly or the raspberries will burn your mouth. Then enjoy, no doubt you will!


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