Say goodbye to the cold toaster pastries of your youth and a big hello to these double chocolate hand pies. We made a chocolate pastry dough by substituting some of the all purpose flour with cocoa powder and used coffee in place of the water to highlight those chocolatey flavors. If you have kosher salt, you can use it in place of the table salt, just increase it to 1½ teaspoons. To finish them off, we made a simple glaze of powdered sugar and a splash of water, but if you love that coffee-chocolate combination try using a tablespoon or two of cooled coffee instead of the water for a mocha-inspired treat.
INGREDIENTS
For the Pastry:
3cups (about 12¾ oz.) all-purpose flour
¼cup granulated sugar
3tablespoons unsweetened cocoa
1teaspoon table salt
1½cups (3 sticks) cold unsalted butter
5 - 6tablespoons cold brewed coffee
For the Filling:
⅓cup packed light brown sugar
¼cup half-and-half
1tablespoon unsalted butter
1tablespoon all-purpose flour
⅛teaspoon table salt
2ounces bittersweet chocolate, finely chopped
1ounce unsweetened chocolate, finely chopped
For the Glaze:
½cup powdered sugar
¼teaspoon vanilla extract
1 - 2tablespoons water
DIRECTIONS
Prepare the Pastry: Place flour, sugar, cocoa, and salt in a food processor; pulse until combined, 3 to 4 times. Cut butter into 1-tablespoon pieces. Scatter butter pieces over flour mixture; pulse until mixture resembles coarse sand, 5 to 6 times. Drizzle 5 tablespoons of the coffee over flour mixture. Process until dough forms a shaggy mass, 10 to 20 seconds. If necessary, add remaining 1 tablespoon coffee to bring dough together.
Scrape dough out onto a lightly floured work surface. Knead until dough comes together, 3 to 4 times. Divide dough in two pieces; shape each piece into a 1-inch thick disk, wrap in plastic wrap, and chill 30 minutes.
Prepare the Filling: Combine brown sugar, half-and-half, butter, flour, and salt in a saucepan. Bring to a boil over medium, stirring constantly. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat; stir in bittersweet and unsweetened chocolate until smooth. Cool completely, about 20 minutes.
Preheat oven to 350˚F. Unwrap 1 piece of dough, and place on a lightly floured surface. Roll out dough to slightly thinner than ¼-inch. Cut into 8 (4- x 3-inch) rectangles, rerolling scraps once as necessary. Repeat with second batch of dough. Scoop a scant 1 tablespoon Filling into center of 8 rectangles; spread Filling over dough, leaving a ½-inch border. Prick remaining rectangles all over with a fork; place on top of Filling-covered dough, and crimp edges with tines of a fork.
Place pies on 2 parchment-lined baking sheets. Bake until pies are puffed and bottoms are slightly browned, 20 to 25 minutes. Cool on sheets 5 minutes; transfer pies to a wire rack, and cool completely, about 20 minutes.
Prepare the Glaze: Whisk together powdered sugar, vanilla, and 1 tablespoon of the water in a small bowl until smooth. Add additional water, 1 teaspoon at a time, until desired consistency is reached. Drizzle Glaze over cooled hand pies.
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