After almost four years of writing on this blog, posting weekly (mostly) original recipes, I often find myself in a rut. I find myself thinking about what to make, weighing the pros and cons, considering the feedback, and checking the archives to make sure I haven’t already posted it. I want to continue posting recipes that are original and delicious, and a lot of the time I hem and haw over what that means. But sometimes, I get an all-encompassing urge to make something and after I’ve acted on that craving I realize that hell, I can post this on the blog.
That happened this week. I was mulling over what to bring to a dinner party and before I knew it I was halfway to the store to buy raspberries and chocolate hazelnut spread. In the kitchen, instead of feeling burdened by the idea of making dough and laboring over hand pies I was excited. It’s not often in mid-July that I’m excited to turn my oven on in an unairconditioned apartment, but I couldn’t wait to see how these suckers would turn out.
They were delicious. I made two versions- half were hand pies that got cooked all together, the other were cup pies where the crust was baked but they were filled with fresh ingredients. Both were equally tasty and, thankfully, both satisfied my craving for chocolate hazelnut and raspberries. And despite the fact that I totally wiped out getting on the light rail, both were the perfect after-dinner treat for a rainy night party.
Raspberry & Chocolate Hazelnut Mini Pies
2 pints raspberries
Chocolate hazelnut spread
2 1/2 cups all p flour
1/4 tsp salt
3 tbsp sugar
1/4 cup vegetable shortening, cold
1 1/2 stick cold butter
1/4-1 cup ice water
1 pint of heavy whipping cream
1 tbsp chocolate hazelnut spread
2 tbsp sugar
Sift dry ingredients. Add shortening and break it up with your hands as you start to coat the flour. Add butter and work it in until it resembles coarse corn meal. You should be able to pinch the dough together to form chunks. Add the ice water, a little at a time, stirring in with a wooden spoon Only add as much as it takes to make a ball. Any more than that and you will be left with chewey crust. However, make sure you’re using enough for your dough to hold together. If you’re adding honey, now would be the time to whisk it into the water. Be cautious with the amounts you chose, you don’t want it to get too sticky, I don’t recommend more than 3 tbsp.
Form a ball and divide it in half. Cover each half with saran wrap and flatten into a disc shape. Pop in the fridge for at least half an hour.
For the baked pies, preheat your oven to 350. Roll your dough out on a floured surface and cut into duplicates of the shape you’d like, at least 3″ in diameter. Fill one half of the dough with 1 tbsp of chocolate spread and 3-4 raspberries. Cover with the other half and crimp together the edges. Whisk together the egg and brush over top. Poke holes in the top of the pie. Repeat until you have the desired amount. Bake for 20 minutes, checking frequently.
For the fresh version, roll your dough out and press into a cupcake tin. Bake at 350 for 20-25 minutes, or until golden brown. Fill with 1 tbsp of chocolate spread and 5-7 raspberries. Whip together cream, spread, and sugar and top each pie with a few tablespoons of whipped cream. Enjoy!