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Chocolate Hand Pies

 
One serving costs about $0.77

$0.77 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 antipasti,dessert,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:32%

Spoonacular Score: 32%

 

Chocolate Hand Pies takes around 45 minutes from beginning to end. For 77 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 289 calories, 8g of protein, and 15g of fat per serving. This recipe serves 12. A mixture of recipe double pie crust, egg yolks, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person has made this recipe and would make it again. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Users who liked this recipe also liked Raspberry Chocolate Hand Pies, Strawberry Dark Chocolate Hand Pies, and White Chocolate Cherry Hand Pies.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The NV Paques et Fils with a 5 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

NV Paques et Fils

A very pretty pale pink. Scented with cherries and hydrangea. A spirited rose with tart strawberry on the palate and brisk acidity on the finish, it is refined and sophisticated, but not at all snooty. A perfect brunch wine. Excellent value.

» Get this wine on Amazon.com

Ingredients

Servings:
1
1  recipe double pie crust
recipe double pie crust
1
1  recipe double pie crust
recipe double pie crust
1
1  recipe double pie crust
recipe double pie crust
1
1  recipe double pie crust
recipe double pie crust
3.25 cups
3.25 cups milk
milk
0.5 cup
0.5 cup sugar
sugar
3 strips
3 strips lemon zest
lemon zest
7
7  egg yolks
egg yolks
1
1  whole egg
whole egg
0.25 tsps
0.25 tsps salt
salt
0.5 cup
0.5 cup flour
flour
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
0.5 cup
0.5 cup unsweetened dutch process
unsweetened dutch process
1
1  egg yolk
egg yolk
1 tsp
1 tsp water
water
1 tsp
1 tsp milk
milk
0.5 cup
0.5 cup almonds
almonds
some
some powdered sugar
powdered sugar
1  recipe double pie crust
1
recipe double pie crust
1  recipe double pie crust
1
recipe double pie crust
1  recipe double pie crust
1
recipe double pie crust
1  recipe double pie crust
1
recipe double pie crust
3.25 cups milk
3.25 cups
milk
0.5 cup sugar
0.5 cup
sugar
3 strips lemon zest
3 strips
lemon zest
7  egg yolks
7
egg yolks
1  whole egg
1
whole egg
0.25 tsps salt
0.25 tsps
salt
0.5 cup flour
0.5 cup
flour
1 Tbsp vanilla extract
1 Tbsp
vanilla extract
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
0.5 cup unsweetened dutch process
0.5 cup
unsweetened dutch process
1  egg yolk
1
egg yolk
1 tsp water
1 tsp
water
1 tsp milk
1 tsp
milk
0.5 cup almonds
0.5 cup
almonds
some powdered sugar
some
powdered sugar

Equipment

double boiler
double boiler
baking sheet
baking sheet
pastry brush
pastry brush
plastic wrap
plastic wrap
whisk
whisk
wire rack
wire rack
oven
oven
bowl
bowl
frying pan
frying pan
double boiler
double boiler
baking sheet
baking sheet
pastry brush
pastry brush
plastic wrap
plastic wrap
whisk
whisk
wire rack
wire rack
oven
oven
bowl
bowl
frying pan
frying pan


Instructions

On a lightly floured surface, roll out pie dough to about 1/8-1/4 inch in thickness. Using a small bowl as a stencil, about 4 inches in diameter, cut out circles of dough and place on a parchment lined baking sheet. As you fill up each baking sheet, place the circles in the refrigerator to chill while you gather up the dough scraps, roll out, and cut more circles. If dough becomes too warm, return it to the refrigerator for 15 minutes to chill. Allow the dough circles to chill for at least 1 hour and up to 1 day. While the dough chills, make the pastry cream. In a double boiler or heatproof bowl set over a pan of simmering water, heat the milk, 2 tsps of the sugar and the lemon zest, just to a boil. Meanwhile, whisk the remaining 1/2 cup of sugar, egg yolks, whole egg, and salt in a small bowl until thick and pale yellow in color, 2-3 minutes. Sift in the flour gradually, whisking vigorously to mix. Slowly drizzle in 1/2 cup of the boiling milk into the egg mixture to temper then pour the eggs back into the milk. Cook over medium high heat, whisking frequently, until thickened, 2-3 minutes. As the mixture begins to thicken and reach a boil it may look lumpy but whisk briskly to smooth. When it reaches the consistency of mayonnaise, reduce the heat and cook 1 minute more whisking constantly. Remove from the heat, add the vanilla and stir in the butter 1 Tb at a time. Cool as quickly as possible by placing the bowl in a larger bowl of ice water. Be careful not to let any water leak into the cream! Press plastic wrap over the top to prevent a skin from forming and chill in the refrigerator for at least 1 hour. Pastry cream will keep in refrigerator for 4-5 days or in the freezer for 2 months. Preheat oven to 350 degrees. Remove the pastry cream from the refrigerator and allow to come up to room temperature. Whisk in the 1/2 cup of cocoa until mixture is smooth. In a small bowl, mix together the egg yolk and water In another small bowl mix together the milk and 2 tsps of the chocolate pastry cream. Remove the dough circles from the fridge one baking sheet at time and place 3-4 Tbs of chocolate pastry cream on one side of each circle, leaving a 1-inch border. With a pastry brush, paint the egg and water mixture on the edges and fold the naked side of the dough over the side with the pastry cream to form a half moon shape. Crimp with the edges of a fork to seal. Paint the top with the milk and chocolate pastry cream glaze and sprinkle on the sliced almonds. Repeat with remaining dough circles. Bake hand pies for 18-22 minutes until golden. Cool completely on a wire rack and dust with powdered sugar. Store hand pies in an airtight container in the refrigerator.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.22
Ingredient
1 recipe double pie crust
1 recipe double pie crust
1 recipe double pie crust
1 recipe double pie crust
3.25 cups milk
½ cups sugar
3 strips lemon zest
7 egg yolks
1 whole egg
½ cups flour
1 tablespoon vanilla extract
3 tablespoons unsalted butter
½ cups unsweetened dutch process
1 egg yolk
½ cups almonds
some powdered sugar
Price
$1.82
$1.82
$1.82
$1.82
$1.08
$0.14
$0.25
$1.68
$0.24
$0.08
$0.97
$0.36
$1.23
$0.24
$0.82
$0.31
$14.68

Nutritional Information

Quickview
483 Calories
10g Protein
25g Total Fat
54g Carbs
2% Health Score
Limit These
Calories
483k
24%

Fat
25g
40%

  Saturated Fat
9g
59%

Carbohydrates
54g
18%

  Sugar
19g
22%

Cholesterol
158mg
53%

Sodium
318mg
14%

Alcohol
0.37g
2%

Caffeine
8mg
3%

Get Enough Of These
Protein
10g
20%

Manganese
0.52mg
26%

Phosphorus
213mg
21%

Selenium
14µg
21%

Vitamin B2
0.35mg
21%

Folate
71µg
18%

Vitamin B1
0.27mg
18%

Iron
2mg
15%

Fiber
3g
14%

Calcium
127mg
13%

Copper
0.24mg
12%

Magnesium
47mg
12%

Vitamin E
1mg
11%

Vitamin B3
2mg
11%

Vitamin B12
0.63µg
11%

Vitamin D
1µg
10%

Vitamin B5
0.95mg
9%

Zinc
1mg
8%

Vitamin A
388IU
8%

Potassium
264mg
8%

Vitamin B6
0.13mg
6%

Vitamin K
4µg
5%

covered percent of daily need

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