Whether you’re going on a picnic in the park, a hike in the woods, or heading down the road to a neighbor’s BBQ, these hand pies are the perfect portable treat to bring along. Store-bought puff pastry makes the prep quick and easy, leaving you more time for summer fun!
We used our Cinnamon Chocolate Mexicano disc, which adds just a hint of spice to the sweet pie filling. If you’re not in the mood for spice, give the Vanilla Mexicano a try, or Cacao Puro if you prefer the flavor of darker chocolate.
Makes 6 pies
2 cups sweet cherries, pitted and chopped
2 tablespoons sugar
1 disc Taza Cinnamon Chocolate Mexicano, chopped
1 3/4 tablespoon cornstarch, divided
1 tablespoon lemon juice
1 pound puff pastry (thawed, if frozen)
1 egg, beaten
Turbinado sugar, for dusting
1. Adjust oven rack to middle position and preheat to 350 degrees.
2. In a bowl combine cherries, sugar, chopped chocolate, 1 tablespoon cornstarch, and lemon juice, and toss to combine.
3. Unroll puff pastry and place one sheet on a cutting board. Cut puff pastry into 6 evenly sized rectangles and place on a baking sheet lined with a non-stick mat or parchment paper. Divide cherry mixture between each rectangle and sprinkle with remaining cornstarch. Brush the edges with beaten egg, then divide remaining puff pastry into 6 evenly sized rectangles and place on top of cherry mixture. Crimp edges with a fork, then brush each pie with beaten egg. Cut air vents in the tops of the pies then sprinkle with turbinado sugar. Bake for 35 minutes, or until puffed and browned.