For you and your sweetie pie— flaky and buttery hand pies bursting with juicy strawberries and gooey Nutella.
What happens when a few food blogger friends get together to mess around with mini pie crusts and an assortment of fillings?
Well to put it bluntly, we make a big delicious mess:
I can’t wait to link you over to what Kelley and Heidi baked (stay tuned), because everything that came out my kitchen that day was delicious. Of course, with those two involved how can it not be? The flaky pie crust might have had something to do with it too.
I chose a classic combination — and one I’d been craving— strawberries and nutella. The hot hand pies came out exactly as I imagined, oozing with a melted nutella and strawberry sauce.
Just a few bites and, oops, I had eaten four.
baking tip:How to seal hand pies
It’s really quite simple, and makes a huge difference. You don’t want your filling running out onto the sheet pan!
Place filling on one-half of the dough circles, leaving a half-inch edge. Dip a fingertip into the egg wash (1 egg beaten with 1 tablespoon water) and coat the edges of the circles with filling. Top with the remaining circles and press the edges to seal. Use the back of a fork to create a decorative edge and ensure edges are sealed.
Strawberry Nutella Hand Pies
For the pie crust:
- 1 1/4 cup (180 grams) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, cold and cut into cubes
- 1/4 cup + 1 tablespoon (75 ml) cold water
For the filling:
- 2 cups (300 grams) strawberries, cut into small chunks
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2/3 cup (185 grams) chocolate hazelnut spread
- 1 egg + 1 tablespoon water, for egg wash
- Coarse sugar, for sprinkling
To make the pie crust:
- Place the flour and salt in the bowl of a food processor. Add the cubed butter and pulse a few times to break them up. With the food processor running, add the cold water and wait for the mixture to change consistency. It will still be crumbly, but it will start to stick together, and the food processor will make a different sound.
- Dump the dough out onto a clean surface and gather into a ball. Shape into a disk and cover in plastic wrap. Chill for a least 2 hours in the fridge. The dough can be stored in the fridge for up to 1 week, or in the freezer (double wrapped) for up to 2 months.
To assemble the hand pies:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a small bowl, combine the strawberries, sugar and vanilla extract.
- Roll the dough out into a large circle about 1/4 inch thick. Use a 3 or 4-inch round cutter to cut dough into rounds. Spoon some chocolate hazelnut spread onto half of the circles. Top with some of the strawberry mixture. Brush edges with the egg wash. Top with the other half of the circles and press to seal. Use the back of a fork to press a decorative edge around the pies. Cut vents into the top of each pie.
- Brush tops of hand pies with egg wash and sprinkle with coarse sugar. Bake until crust is golden and filling is bubbling through the vents. Let cool slightly and serve immediately. Hand pies are best the day they are baked, but will keep at room temperature for a few days.