Make portable, handheld pies filled with chocolate and marshmallow using a flaky pastry crust.
Author:Ahazzam
Prep Time:20 min
Cook Time:18 min
Total Time:38 min
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 sheets refrigerated pie crusts
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 large egg, beaten (for egg wash)
1 tablespoon water
2 tablespoons graham cracker crumbs
Instructions
Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
Unroll the pie crusts onto a lightly floured surface. Use a round cutter, about 4 inches in diameter, to cut out circles from the dough. You should get about 6 to 8 circles per sheet.
Place half of the dough circles on the prepared baking sheets.
For each circle, place 1 teaspoon of chocolate chips slightly off-center. Top the chocolate with about 5 to 7 mini marshmallows. Leave a 1/2 inch border around the edge clear of filling.
Brush the edges of the dough circles lightly with the egg wash (whisk the egg with 1 tablespoon of water).
Place a second dough circle on top of the filling. Press the edges firmly together with your fingers to seal. Crimp the edges with a fork to secure the seal.
Cut two small slits in the top of each pie to allow steam to escape during baking.
Brush the tops of the hand pies lightly with the remaining egg wash. Sprinkle the tops with graham cracker crumbs.
Bake for 15 to 18 minutes, or until the pastry is golden brown and puffed.
Let the hand pies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool slightly before serving.
Notes
To help prevent the marshmallow from completely melting out, place the filling slightly toward the center and ensure you press the edges of the dough together very tightly.
You can substitute the refrigerated pie crust with your favorite homemade flaky pastry dough.
These hand pies are best eaten warm, but you can make them ahead and reheat them briefly in an oven or air fryer.