Mini Baked Chocolate Pudding Raspberry Hand Pies
An easy recipe for chocolate pudding hand pies made with homemade pie crust, filled with fresh raspberries and chocolate pastry cream. These are baked mini chocolate hand pies.
These mini chocolate pudding hand pies are so easy to make you won’t believe it. Made using my quiche crust recipe, these baked hand pies are filled with chocolate pastry cream and fresh raspberries. These chocolate raspberry hand pies are then brushed with egg wash and baked in the oven to make the most delicious treats ever. They are super versatile as you can make them your own by replacing the chocolate cream with vanilla pastry cream or the raspberries with fresh blueberries for example. You can also use store-bought pie crust or puff pastry and turn these into puff pastry hand pies! Hope you love this recipe as much as we did at home!
Ingredient & Material Notes
- Quiche Crust: you can either make your own quiche crust or use the store-bought kind. It can also be replaced by puff pastry. Whatever works best for you.
- Chocolate pastry cream: you can use my chocolate pastry cream recipe. It is easy to follow, and you will find all the tips and tricks to success.
- Raspberries: I recommend you use fresh raspberries, as the frozen kind have too much water and will probably make your hand pies explode in the oven.
- A 6 cm cookie cutter: to cut out the shortcrust pastry for assembling these mini baked hand pies.
How to make this recipe
Making these homemade ladyfingers is rather simple. You just have to:
- Make the chocolate pastry cream
- Roll out the shortcrust pastry and cut out 6 cm rounds
- Assemble the chocolate pudding hand pies
- Bake the chocolate hand pies
- Make the chocolate pastry cream 1 day in advance so that it has time to chill in the refrigerator.
- For all the tips and tricks check this003Ca href="https://www.cookwithbelula.com/en/recipe/chocolate-pastry-cream">chocolate pastry cream.
- Find a great recipe for quiche crust here: quiche crust recipe. You can also use a store-bought pie crust for this one.
- The quiche crust should be rolled out to 3-4 mm if you are making your own. If you use a store-bought crust, it has been most likely already rolled out.
- If the dough gets tricky to handle (it becomes too soft), place it back in the refrigerator for about 30 minutes then continue working.
- After having cut out the rounds to make the hand pies, place them on a baking tray lined with parchment paper, cover them with saran wrap and place them in the refrigerator for 1 hour. This will help the assembly process of the hand pies.
- Before filling the chocolate pudding hand pies, smooth out the pastry cream using a whisk to make sure there are no visible lumps.
- Keep half the pastry discs in the refrigerator while you fill the other half with the chocolate pastry cream and the raspberries.
- As you fill the mini hand pies, leave 2 cm free of filling so that you can properly close the pies.
- Use water to brush those 2 cm before placing the top pastry disc to cover the filling.
- Properly seal the hand pies by pressing down all around the filling using the sides of your hand.
- Use a fork to seal these mini hand pies, pressing the dough all around the filling.
- Make a small incision at the center of each hand pie so that any air trapped inside can be released and the hand pies don’t explode while baking.
- Remember to brush them with egg wash to make sure they color nicely while in the oven.
- You can sprinkle with brown sugar for a nice, caramelized look.
- Don’t overfill the hand pies to avoid the hand pie from opening in the oven.
- Baking time is approximate as it will depend on how thick you rolled out your pastry, how big you made your hand pies, and how much filling you placed inside of them. It will also depend on your oven and how good it is!
- Quiche crust: Can be made 1 day in advance, rolled out, and kept properly covered in saran wrap in the refrigerator until ready to use.
- Chocolate pastry cream: can be made up to 4 days in advance. It must be kept stored in an airtight container in the refrigerator.
- Assembled mini hand pies: can be kept in the refrigerator, brushed with one layer of egg wash, covered with saran wrap for up to 1 day.
These chocolate raspberry hand pies can be kept stored in an airtight container for up to 1 day. After that the dough becomes soggy.
They are best when freshly baked.
These chocolate pudding hand pies can be frozen. To do so, assemble them, brush them with one layer of egg wash, place them on a baking tray lined with parchment paper, and double wrap with saran wrap. Place them in the freezer until they have completely frozen, then remove, wrap each mini hand pie with saran wrap, and place in a freezer bag or container. They can be kept for up to 3 months.
To defrost: remove the plastic wrap, place on a baking tray lined with parchment paper, and let them sit at room temperature for 1 hour. Then proceed as instructed in the recipe for baking.
Variations for this recipe
You can replace the raspberries with blueberries to make blueberry hand pies.
If you are not in the mood to make chocolate pastry cream, you can replace it with chopped chocolate or chocolate chips.
Chocolate pastry cream can also be replaced with vanilla pastry cream in this recipe.
Finally, you can replace the quiche crust with puff pastry to make these into chocolate raspberry puff pastry hand pies.
The ingredients used in all recipes on this site are measured using the metric system. I use a scale
to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA
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Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 12 hand pies
Nutrition: 198 cal
Chocolate pastry Cream Filling
- 1. Make the chocolate pastry cream: In a bowl mix half the sugar and the egg yolks. Add the cornstarch and mix to combine until there are no lumps and the mixture is smooth; Set aside. Bring the 125 g of milk, the scraped vanilla bean, and the other half of sugar to a boil. Once it has boiled, pour over the sugar/egg yolk mixture while whisking constantly. Pour the mixture back into the pot and bring to boil whisking constantly. Once it has boiled cook for an extra minute and remove from the stove. Cover with saran wrap and set aside. Place the chopped chocolate in a small bowl. Bring the 40 g of milk to a simmer and pour over the chocolate. Let it sit for about 1 minute then mix until you have obtained a smooth ganache. Pour the ganache onto the vanilla pastry cream and mix to combine. Bring the chocolate pastry cream to a boil and let it cook for an extra minute while mixing energetically. Remove from the stove, transfer to a hermetic container, and refrigerate.
- 2. Roll out the shortcrust pastry: Roll out the dough to 3-4 mm thick and cut 6 cm round disks using a knife. Place the discs on a baking tray lined with parchment paper, cover with saran wrap, and refrigerate for 30 minutes.
- 3. Make the egg wash: Whisk the egg, egg yolk, and salt until combined. Strain through a fine mesh sieve; Set aside.
- 4. Assemble the raspberry chocolate pudding hand pies: Smooth out the chocolate pastry cream using a whisk. Place half the disks on a clean countertop. Fill each disk with a generous spoonful of chocolate pastry cream, then place 1/2 fresh raspberries on top, and slightly press them into the cream, making sure to leave space between the filling and the edge of the pastry disk. Brush the pastry around the filling with water and then cover each disk with another quiche crust disc. Press the borders down so that both discs are stuck to one another. Remove the air by pressing around the filling using the sides of your hand. Place the mini hand pies on a baking tray lined with parchment paper, brush with a layer of egg wash, and refrigerate for 30 minutes.
- 5. Bake the mini chocolate pudding hand pies: Preheat the oven to 180 C° (360F). Remove the chocolate pudding hand pies from the refrigerator and brush with another layer of egg wash. Using a knife, make an incision at the center of each hand pie. Using a fork, press down the sides of each hand pie. Sprinkle with brown sugar and bake until golden - about 25 minutes.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!