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.
– Pepperidge Farm® Puff Pastry – bittersweet chocolate chips – egg white – water
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.
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.