Jack-o-lantern Chocolate Hand Pie

Looking for something that’s a little spooky and a lot delicious? Then we’ve got the treat for you! Carve out mischievous, goofy, or friendly faces, whatever you choose, these Jack-o-Lantern Chocolate Hand Pies are the perfect party treat! A delicate and flakey pastry carries an irresistibly smooth and thick chocolate pudding. Get ready to impress your friends and family at this year’s Halloween Spectacular, and let’s get baking! 

Ingredients

Filling

6 oz Bixby Bittersweet Chocolate Baking Chips

2 cup whole milk

½ cup sugar

3 tbsp cornstarch

1 tsp vanilla extract

pinch of salt

Crust

1 stick salted butter, room temperature

1 large egg

2 ½ cups all-purpose flour, plus more for surface

½ cup cold water

½ Tbsp kosher salt

Directions:

1. Prepare dough. Cut butter into pea sized pieces and combine with flour, ½ cup cold water, 1 large egg, and ½ tablespoon salt in a large mixing bowl. Form into a single mass, kneading gently just until the dough comes together and is somewhat smooth. Cover the dough and refrigerate for an hour.
2. While the dough is chilling, prepare the filling. Add cornstarch, ¼ cup sugar, 1/2 cup whole milk, and a pinch of salt to a small saucepan, and whisk until completely smooth. Add remaining 1 ½ cups of milk and bittersweet chocolate and place over medium heat. Stir constantly with a rubber scraper while heating to prevent the cornstarch from clumping or settling. Continue cooking until the chocolate is completely melted and the pudding has thickened, about 8-10 minutes. Remove the pan from the heat and stir in 1 teaspoon vanilla extract.
3. Transfer the pudding to a bowl, place a layer of plastic wrap over the surface of the pudding, and place in the refrigerator. Refrigerate to chill and set completely for at least one hour.
4. Preheat the oven to 350 Fahrenheit. Once the dough is chilled, cut into 10 even pieces. Roll into balls and place on a lightly floured surface. Roll into 8 inch disks and place onto a baking sheet lined with parchment paper.
5. Spoon about ⅓ cup of the pudding onto the center of each disk. Fold in half, and press the shell together with a fork or braid by folding a small triangle on the corner of the hand pie, press down to seal. Repeat, folding the next triangle right next to the first. Continue folding and sealing all of the way across the hand pie. Tuck the last triangle under the hand pie if necessary. Using a sharp knife, carve your jack-o-lantern in the face shape of your choosing. Repeat with the remaining hand pies.
6. Bake for 30-35 minutes, or until the pastry is golden brown and flakey. Allow to cool for ten minutes, and serve warm and fresh!