Dark Chocolate Puff Pastry Hand Pies
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Dark Chocolate Puff Pastry Hand Pies have a light, airy and soft interior enhanced by deep dark chocolate. The whole thing is wrapped in a golden brown Puff Pastry with a delicate crunch.
When I made those Pear Hand Pies, I went to the trouble to make my own crust. With the holidays coming up, I wanted to come up with something that would be perfect for my holiday brunch.
I needed it to be quick and make my guests feel like I’m glad that they were here.
This post is sponsored by Pepperidge Farm® Puff Pastry Sheets but my love of their product and the opinions stated here are all my own.
Puff Pastry was my answer. I’ve used Pepperidge Farm® Puff Pastry Sheets for so many dishes in the past including this delicious Lamb Pot Pie, sweet Apple Pecan Pastries, Blueberry Puff Pastry Rolls which are perfect for overnight guests, and Herbes de Provence Pot Pie, a lightened up vegetarian recipe. I knew Puff Pastry would be perfect for this project too.
What is a Hand Pie?
A hand pie is simply a small, sealed pie that can easily be held in your hand without making a mess. This puff pastry hand pie is perfect for grabbing on the go for breakfast or a snack. They are also a great addition to lunch bags.
How to Make Hand Pies
I dusted my counter with a little flour and rolled the puff pastry sheets out gently from the center just to smooth them out. If you have a tear you can easily repair it with a finger dipped in a little water. If you haven’t already, make sure you preheat your oven to 400º.
Next, melt your chocolate chips in a double boiler. Remove the chocolate from the heat when it is about half melted and stir until it is completely melted.
Lightly flour your work surface and roll out the puff pastry dough. Cut four-inch circles.
Place a tablespoon of the melted chocolate in the center. Then mix your egg whites and water and lightly brush the edges of your pastry dough with the mixture.
Fold the dough in half and crimp the edges with a fork to seal the edges. Place the chocolate hand pies on a parchment paper-lined baking sheet.
Rolled Puff Pastry 
Chocolate Filling 
Crimped hand pie
Using a pastry brush, brush the tops with egg wash and immediately sprinkle them with turbinado sugar. The egg wash will help the sugar stick to the puff pastry and will give them a beautiful golden color.
Pierce the top and bake until golden, approximately 10 to 12 minutes. Drizzle the cooled puff pastry hand pies with the remaining melted chocolate.
Ingredients for Chocolate Puff Pastry Hand Pies
Pepperidge Farm Puff Pastry. Store-bought Puff Pastry Sheets are so easy to use and are perfect for these chocolate hand pies.
Bittersweet Chocolate Chips. You could use semi-sweet if you wish.
Egg Whites help seal the edges and turn the puff pastry pies to a golden brown while baking.
Water.
Turbinado Sugar is perfect because it holds its shape as it bakes on these hand pies and doesn’t just melt and disappear. It’s optional but I love the crunchy texture it adds to the chocolate hand pie.
What you may need to make Puff Pastry Hand Pies
Baking Sheets – These sheet pans are durable and I have four of them so I can get everything baked in a jiffy!
Pastry Brush – There’s a difference between a pastry brush and a basting brush. I like using natural bristles for my bakery for soft even coverage.
Parchment Paper – This is my favorite parchment paper. It’s important to know that there is an oven temperature rating on parchment paper. If you exceed it your parchment paper can catch fire in your oven. This one is rated to 450°F, high enough for my bread recipes too.
Variations for on the Hand Pie Recipe
Filling Variations
Our Apple pie filling or Pear Pie filling recipes are perfect for hand pies. Just be sure to cut the fruit small enough to get a lot in each pie. You can also use store-bought pie filling or use any other pie filling recipe with this puff pastry crust.
Shape Variations
You can cut the puff pastry into any shape using a cookie cutter. Our half-moon shape is probably the easiest next to making pastry squares using a knife or pizza cutter. Make sure the shape is large enough to fill and then crimp the edges. We use a 4” cutter.
Don’t forget to pin this scrumptious Dark Chocolate Filled Puff Pastry!
FAQ for Chocolate Hand Pies
How do I stop my pies from leaking?
- Don’t over-fill. Leave some space between the filling and the edges.
- I roll the puff pastry just to even out any folds. We don’t roll the puff pastry thinner.
- Crimp the edges completely. I just use a fork.
- Vent the hand pies by piecing them a couple of times with a fork or sharp knife.
Can hand pies be frozen?
Yes, they freeze well baked or unbaked. Just make sure that they are crimped well and vented first. Place the hand pies in a single layer on a baking sheet. Once frozen, put them in an air-tight container.
There’s no need the thaw them before baking. If you vented them just place them on a parchment-paper-lined baking sheet in a preheated oven and bake. They may take a couple of minutes longer than from a thawed state.
How do you store hand pies?
Hand pies are the best on the day they’re made. I store baked hand pies at room temperature or refrigerate in an airtight container for up to 2 days. Warm briefly in the microwave. The chocolate will melt on the inside as well as that chocolate drizzle.
These Puff Pastry Hand Pies looked and tasted exactly like what I want on my brunch table.
More Great Pies to Try
Pear Hand Pies with Dark Chocolate Drizzle
Easy Blueberry Pineapple Hand Pies
Cherry Hand Pies from my friend at An Affair from the Heart.
Fresh Peach Pie – No-Bake Recipe
Don’t Forget To Come Back And Let Me Know How Your Chocolate Hand Pies Turned Out!
Dark Chocolate Puff Pastry Hand Pies
Ingredients
- 1 box Pepperidge Farm® Puff Pastry 2 sheets
- 1-1/2 cups bittersweet chocolate chips
- 1 egg white
- 1 tsp water
- Sugar Turbinado, demerara or white granulated
Instructions
- Preheat oven to 400°F. Line two rimmed baking sheets with parchment paper. Set aside.
- Melt chocolate chips in a double boiler. When they are about half melted, remove from heat and stir until melted and smooth.
- Lightly flour a working surface. Unfold a Puff Pastry Sheet and roll from the center with a lightly floured rolling pin. Stamp 6-4″ circles with a cookie or biscuit cutter and place them on the prepared baking sheet.
- Whip egg white and water together. Brush the edges of each circle with egg white using a pastry brush.
- Spoon a Tablespoon of chocolate into the center of the Puff Pastry circle. Fold in half meeting the edges together. Crimp edges with a fork. Brush top with additional egg whites. Sprinkle with sugar. Pierce the top about three times gently with a fork or sharp knife.
- Bake for 12-15 minutes or until top is golden brown. Remove to a cooling rack.
- Put remaining chocolate in a re-closable plastic bag. Snip a small corner from the bag and drizzle the tops with additional dark chocolate.
- Serve immediately or store in an air-tight closable container at room temperature.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Oh, by the way, my little neighbor boy did a taste test and these Dark Chocolate Puff Pastry Hand Pies passed with flying colors! Whew! I can’t wait for a couple more ideas from this kid!
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These hand pies are little bundles of goodness! So much better than the bakery down the street! And cheaper to make too!
Thank you, Ann! They definitely are and easy to make too.
I love anything made with puff pastry! Definitely wanting to try this recipe over the holidays.
Give me alllll of the chocolate goodness! I love how easy the puff pastry makes this recipe!
I’m with you! Thank you.
I love that you used dark chocolate in these. It makes them a bit more elegant and so lovely for a special brunch.
Chocolate, puff pastry, and more chocolate? I’m in!
I’m with you! Thanks, Hezzi!
Oh goodness these sound amazing, and I love frozen puff pastry. So elegant and easy.
Thank you, Karen!
Love hand pies! Great easy dessert to throw together for a party or holiday get together that everyone will love.
Thank you, Gina! I agree!
Oooh, I happen to have a box of puff pastry in the freezer. These little hand pies look absolutely fantastic. My kids would especially love them with the chocolate.
I keep a box in the freezer too, Tara. Thank you!
Thanks to the person who invented puff pastry 🙂 Such a great thing to easily and quickly make something delicous like your chocolate hand pies. 🙂
I absolutely agree, Heidi! Why fix something that’s not broken! Thank you.
These hand pies look delicious! What a fun chocolate dessert.
Thank you, Biana!
Wow these chocolate hand pies were so delicious. My hubby thought he’d died and gone to heaven, I kid you not. He loves French pan au chocolat but said these were better!
Thank you, Jacqueline!
light and airy with chocolate. Great finger food
Having problem with chocolate running out after baked-any solutions
Make sure your pastry edges are all sealed, Lea and don’t overfill. Also, remove the chocolate from the heat when it’s only half melted and stir until smooth. Please let me know if you continue having problems so we can figure this out for you. Thank you for reaching out.
Haha! What a cute comment!
Those puff pastry sheets would come in handy! I wish I am not lazy to search for such useful stuff! 😀 And the pies look so tempting! I love chocolate-filled pies and croissants! They are just good for kids and adults, too. 😀
Thank you, Jhuls! Those sheets sure come in handy. I’ve never made puff pastry by hand. I’m too lazy!
Just came across this on Pinterest. It reminds me of a chocolate croissant! I’m so making this very soon:)
They are so easy and yummy Lily! Thanks for stopping by!
How sweet that your little neighbor likes your pies 😀 I am so glad he sparked your creativity, because these are amazing! I have 2 huge chocolate lovers that will be thanking you. My husband has always liked chocolate filled croissants, so I know he will really enjoy these. Thank you for bringing your portable and delectable pies to Fiesta Friday Julie! Happy Fiesta Friday 😀
Thank you Antonia! I love chocolate and chocolate filled croissants! I had the most amazing ones in Italy. Ahhhh such memories. These are much easier to make! Thank you for co-hosting this week too!
Ooooh! I love your recipe. My daughter is a big fan of chocolate. Can’t wait to try it:) Thanks for sharing this fantastic recipe!
Thank you! They are quick and easy too.
I absolulely love this! Such a great idea and my husband is going to freak out for these 🙂 Thanks for getting me brownie points haha!
Hahaha I hope it works Sarah. They’re so easy to put together and then you can just throw a little flour around so he knows how much trouble you went to.
Oh my word – these are gorgeous! I can’t wait to make them. I love, love using Puff Pastry Sheets!
Thank you so much Patty! They are a great convenience ingredient.
Uh … yeah! You need to consult that six-year-old more often! These look sort of like quick-and-easy chocolate croissants. What a great idea!
I know right! I don’t know if I can afford him. Laffy taffy usually does the trick though.
Julie, your puff pastry hand pies look a-ma-zing and are so easy to make. As I’m a dark chocolate lover, I will definitely try your recipe soon.
They are super easy Ana! Thank you and I hope you get to try them.
Your little neighbor has great taste!
Hahaha Johanne. He was so funny with his critique. I think John agreed with him too and chocolate is always a favorite with me.
Julie, I love the way you tie in the pear hand pie with this one! Pepperidge Farms puff pastry is such a great shortcut! These look so awesome, and that little boys is on to something! Chocolate is the best 🙂
Thank you so much, Tamara! I love Pepperidge Farms Puff Pastry too. It’s just so darned convenient and makes everything look a bit fancy.
Cute Julie – a six year old inspired you 🙂 I use both the sheets and the shells for sweet and savory recipes.
I know Judi! He was so darned sweet with his critique. He didn’t want to hurt my feelings. I’ll have to consult my next ideas with him.
Oh my Julie, these look amazing! Pepperidge Farm pastry sheets are my best friend too :). I’ve already bought a couple of packages for the freezer. Most of the time I make them with a savory filling, perhaps I should now try that sweet chocolate oozing from the center. I try to use every little bit of the remaining pastry and roll it out again and again, however it gets harder and harder to handle when you re-roll. The first batch is always lovely and crispy. Great photos, love the dramatic effects.
Thank you, Loretta! I used the scraps too. I just sprinkled them with cinnamon and sugar just like my grandmother always did with her pie dough scraps. We loved those more than the pie I think.