Made
with15
Makes 8 mini hand pies
For the chocolate dough:
1 1 / 4 cups all-purpose flour
(^1) / 4 cup cocoa powder
2 tablespoons sugar
(^1) / 4 teaspoon salt
6 tablespoons vegan butter, chilled
3–5 tablespoons ice cold water
For the cherry-chocolate crème filling:
(^1) / 2 cup pitted and chopped
fresh cherries
(^1) / 4 cup semi-sweet chocolate chips
2 tablespoons sugar
1 1 / 2 tablespoons tapioca starch
(^1) / 3 cup Follow Your Heart Cherry Yogurt
For assembling:
2 tablespoons aquafaba
1 tablespoon turbinado sugar
- For the dough, into a large bowl,
whisk flour, cocoa, sugar, and salt.
Using a fork, incorporate vegan butter
into dry ingredients. Texture should
remain coarse and crumbly, with butter
mixed throughout and no larger than
the size of peas. Drizzle in water one
tablespoon at a time, mixing well
with each addition until cohesive
dough is formed.
2. Press dough into a ball and flatten
gently onto a piece of plastic wrap.
Wrap tightly and chill in refrigerator
for at least 1 hour.
3. For the filling, into a medium bowl,
combine cherries, chocolate chips,
sugar, and tapioca. Stir in yogurt
and set aside.
4. Preheat oven to 375 degrees and
line a baking sheet with parchment
paper. On a lightly floured surface,
roll out chilled dough to^1 / 8 -inch thick.
Using a round, 3-inch cookie cutter
cut circles. Gather excess pie dough,
roll out again, and cut into circles
until finished.
5. Transfer dough circles to prepared
baking sheet and add 1 tablespoon
filling into center of each one. Brush
edges of exposed dough around filling
with aquafaba before folding in half.
Crimp edges firmly with a fork and use
a sharp knife to cut small vents on top.
Brush tops with aquafaba and lightly
sprinkle with turbinado sugar.
6. Bake for 15 to 20 minutes until
darkened around edges and no
longer shiny on top.
Black Forest Hand Pies
We’ve brought the luscious chocolate, cherry,
and crème flavors of a rich Black Forest cake to
these pastry-perfect hand pies.