White Chocolate Hand Pies
Prep
20 mins
Cook
40 mins
Servings
12
Difficulty
Easy
These white chocolate hand pies are my go to when I want to impress guests without spending hours in the kitchen. With just forty minutes of total cooking time, they come together surprisingly quickly, making them perfect for weeknight desserts or last minute gatherings. The flaky homemade pastry pairs beautifully with creamy white chocolate and tart raspberries, which are packed with vitamin C and antioxidants. The best part is how affordable they are to make, especially when raspberries are in season. Trust me, once you try these portable little pies, you'll be making them constantly.
Ella x
Ingredients
- 250all-purpose flour
- 125cold unsalted butter
- 100ice water
- 400 gwhite chocolate chips
- 150 ggranulated sugar
- 1egg
- 50 gconfectioners' sugar
- 5 gsalt
- 50 gunsalted butter, melted
- 200 gfresh raspberries
- 20 gconfectioner's glaze
Detail level
Instructions
- 1
Preheat the oven to 200°C (400ºfF). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, confectioners' sugar, and salt.
- 3
Add cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
- 4
Gradually add ice water, stirring with a fork until the dough comes together in a ball.
- 5
Divide the dough into 12 equal pieces and roll each into a ball. Flatten each ball into a disk.
- 6
Place a tablespoon of white chocolate mixture in the center of each disk. Top with a few fresh raspberries.
- 7
Fold the dough over the filling to form a triangle and press the edges to seal.
- 8
Brush the tops of the pies with melted butter and sprinkle with confectioner's sugar.
- 9
Bake for 15-20 minutes or until golden brown.
- 10
Let cool on a wire rack for 5 minutes before serving.
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