Pi Day is a day to celebrate mathematics, or more specifically, the ratio of a circle’s circumference to it’s diameter. While I do appreciate math for it’s precision, I also feel a bit annoyed at math for making my brain hurt! Ok, I’m sorry math. I forgive you. I do need you! How would I bake without you? So today I will celebrate math (and also my love for puns) with these tender, fudgy mini hand pies!
Since pi is all about circles, I used a 2 3/4-inch circle cutter to make round pies, but you can cut them into any shape you like. You could cut larger circles, fold them in half and call them empanadas. Rectangles are very popular with Pop Tart fans and you don’t need a special cutter, but a ruler would be helpful. I think squares would be cute, too! Whatever your shape of choice, math is always there to help!
I used a stencil to add some powdered sugar polka dots to my mini pies. I may have gone a little overboard with my circles, but who’s going to stop me? I think they look pretty cute, but If you don’t have a stencil, a sprinkle or two of powdered sugar will do just fine! Alternately, you could drizzle them with some melted white chocolate. I had a bit of white chocolate on hand, so I can confidently say, that version is yummy too!
Mini Chocolate Hand Pies
Ingredients
Crust
- 1 ⅛ cup (142g) all purpose flour, sifted plus more for your work surface
- 3 tablespoons (17g) unsweetened cocoa powder
- 1 tablespoon (12g) granulated sugar
- ⅛ teaspoon fine sea salt
- ⅛ teaspoon baking powder
- ½ cup (113g) cold, unsalted butter, cubed
- 3 ounces (85g) cold cream cheese, cubed
- 3 tablespoons (45ml) cold water, divided
- ½ of 1 whisked egg
Filling
- ½ cup (85g) bittersweet or semi-sweet chocolate chips *see notes
- ⅓ cup (107ml) sweetened condensed milk
Finishing Touches
- 2 tablespoons (15g) powdered sugar optional
- OR 2 tablespoons (22g) melted white chocolate optional
Instructions
Crust
- In a large bowl, sift together the flour, cocoa powder, sugar, salt and baking powder until well blended.
- Use a pastry cutter or your fingertips to work the butter and cream cheese into the flour mixture until it resembles pea-sized crumbs.
- Add 2 tablespoons (30ml) of the cold water to the mixture. Stir gently just until the dough comes together.
- Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Form the dough into a disk. Cover with plastic wrap and chill for at least 1 hour.
Filling
- In a small microwavable bowl, melt the chocolate chips and sweetened condensed milk together in the microwave. Heat for 10-15 second bursts, stirring until smooth. Set aside to cool to room temperature.
Assembly
- Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the egg and remaining 1 tablespoon (15ml) water.
- On lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 20 rounds with a 2 3/4-inch circle cutter (or cut into desired shapes of your choice).
- Place 10 dough rounds about 1 inch apart onto the prepared baking sheet. Top each with 1 tablespoon of filling.
- With a small pastry brush or your finger, brush the egg mixture around the perimeter of each of the filled dough circles.
- Top each with the 10 remaining dough circles. Crimp the edges together with a fork. Brush the pies with the remaining egg mixture.
- Bake until the crust is crisp and browned, about 15-20 minutes. Transfer to a cooling rack. Sprinkle the cooled pies with powdered sugar or drizzle with melted white chocolate.
