Chilli Chocolate Hand Pies
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These chilli chocolate hand pies are my go to when I want something impressive but don't have all day. They come together in just an hour from start to finish, and honestly, they're so simple you'll wonder why you haven't made them before. The dark chocolate pairs beautifully with chilli heat, creating this addictive sweet and spicy combo that everyone loves. Dark chocolate is packed with antioxidants too, so you can feel a bit better about indulging. Best of all, they're perfect for entertaining because you can prep them ahead and bake when guests arrive, and they won't break the bank either.
Ella x
Ingredients
- 250all-purpose flour
- 125cold unsalted butter
- 50 gcaster sugar
- 25 gbrown sugar
- 150dark chocolate chips
- 25 gdried chilli flakes(for added heat)
- 5 gsalt
- 2eggs
- 1 mlvanilla extract
- 100 mlmilk
- 10 mloil
- 20 gchilli paste(for added depth)
Detail level
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Tip: Make sure to grease the parchment paper with a little oil to prevent the pies from sticking.
- 2
In a large mixing bowl, combine the flour, butter, caster sugar, and brown sugar. Use your fingertips or a pastry blender to work the butter into the flour until it resembles coarse breadcrumbs.
Tip: Be careful not to overwork the dough, as this can make the pies tough.
- 3
In a separate bowl, whisk together the eggs, vanilla extract, milk, and oil. Add the chilli paste and whisk until smooth.
- 4
Add the chocolate chips and chilli flakes to the wet ingredients and stir until they are evenly distributed.
Tip: Make sure to break up any chocolate chunks with a spoon to ensure even melting.
- 5
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- 6
Divide the dough into 6 equal pieces and roll each piece into a ball. Flatten each ball into a disk shape, about 5cm in diameter.
Tip: Use a rolling pin to help flatten the dough, if needed.
- 7
Spoon a small amount of the chilli-chocolate mixture onto one half of each disk, leaving a 1cm border around the edges.
Tip: Make sure to leave enough room for the filling to spread a bit during baking.
- 8
Fold the other half of the dough over the filling, pressing the edges together to seal the pie. Use a fork to crimp the edges and create a decorative border.
Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.
- 9
Brush the tops of the pies with a little milk and sprinkle with a pinch of salt.
Tip: This will help the pies brown during baking and add a touch of sweetness.
- 10
Bake the pies for 15-20 minutes, or until they are golden brown and the filling is warm and gooey.
Tip: Keep an eye on the pies during the last few minutes of baking, as they can go from perfectly cooked to burnt quickly.
- 11
Allow the pies to cool on a wire rack for 5-10 minutes before serving.
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