Chocolate-Pecan Hand Pies

Culinary producer furnish Melton seals a rich chocolate-pecan filling into pie dough to make candy pastry packets.


  • 2 tablespoons melted butter
  • ⅓ cup dark brown sugar
  • ¼ teaspoon salt
  • Flour, for work surface
  • 1 package (2 rounds) store-bought, refrigerated pie dough
  • 2 egg yolks, divided
  • 1 tablespoon cane syrup or corn syrup
  • ½ cup chopped pecans
  • ¼ cup milk chocolate chips
  • 2 tablespoons cocoa powder
  • 2 tablespoons cream
  • Confectioners' sugar, for serving


  1. region 1 egg yolk, cane syrup, melted butter and darkish brown sugar right into a blending bowl and mix until properly blended. upload in the cocoa powder, pecans, chocolate chips and salt and stir until combined to make the filling.
  2. Preheat oven to 375˚F. Line a baking sheet with parchment paper.
  3. region a spherical of pie dough on a floured paintings floor. Fold in 2 opposite aspects of the pie dough, overlapping inside the middle. turn the dough so that the folds are face down. Roll out the dough out right into a massive rectangle, about 20-through-4-inches. quarter the rectangle so you have four 4-with the aid of-five-inch rectangles. Repeat with the second one spherical of dough.
  4. place 2 tablespoons filling into the center of a rectangle. Fold the bottom 0.33 over the filling to cowl. the use of a paring knife, trim the 2 corners from the ultimate flap of dough in order that it resembles the flap of an envelope. Fold the flap down over the protected filling. the usage of a fork, carefully crimp the two open sides of the envelope. the use of a paring knife, trim the crimped edges to neaten, as wished. vicinity onto the prepared baking sheet. Repeat with the closing filling and rectangles to make eight envelopes.
  5. In small bowl, whisk the closing egg yolk with cream. the usage of a pastry brush, brush the tops of the envelopes.
  6. Bake for 15 to 20 mins or until golden brown. permit cool slightly. Serve warm dusted with confectioners’ sugar.

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