These easy Nutella Hand Pies are filled with soft, gooey nutella and crunchy hazelnuts. With the best ever sweet flaky pastry from scratch, these hazelnut and chocolate hand pies are irresistible. This recipe requires resting time for the pastry dough.
Course: Afternoon Tea, Dessert, High Tea, Snack, Sweets
Keyword: chocolate hand pies, flaky pastry, flaky pie crust, hand pies, hand pies recipe
For the pastry: (see notes)
115g(1 stick / ½ cup) unsalted butter, cubed and chilled
150g(1 cup + 1 tablespoon) plain (all purp) flour
2tablespoonswhite granulated sugar
For the filling:
1egg yolk, beaten
2teaspoonsdemerara (turbinado) sugar
To make the flaky pastry:
Place the flour, butter, sugar and salt in a food processor and pulse until it looks like lumply sand. Add the ice water 1 tablespoon at a time and pulse between each until the dough just starts clumping together
Turn the dough out onto a sheet of baking paper and just gently pull it together – don’t knead it too much (see notes)
Shape the dough into a rough disk, wrap it up in the baking paper and for at least 30 minutes.
Preheat the oven to 200C / 395F / 180C fan forced. Line a baking tray with baking paper.
Place the dough on a lightly floured surface and roll out to about 3mm thick.
Use a cookie cutter to cut out 24 circles (roughly 5-6cm / 2-2.5 inches round). Place half the circles on the baking tray.
Put 1 teaspoon of Nutella into the centre of one of the shapes then sprinkle over a few of the chopped hazelnuts so they sit on top of the Nutella.
With your finger, run a light line of water around the edge of the pastry shape. Place another piece over the top and press down lightly around the edge. Crimp the edges together with a fork all the way round.
If you want to neaten the edges, you can press the cookie cutter down again to cut off any excess pastry.
Use the fork to poke a hole in the top of each.
Combine the egg yolk with a dash of water and mix well. Brush the tops of the pies with beaten egg then sprinkle with demerara sugar.
Place the tray in the fridge to chill for a further 10 minutes.
Bake for 15-20 minutes or until golden and crispy.
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
If you don’t feel like making your own pastry, you could use store bought sweet puff pastry.
Once you turn the dough out onto a board you don’t want to knead it too much or you will cause the butter to melt. The crispiest results will come from keeping the dough as cold as possible at all times before baking.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).