Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Sunday, 12 October 2014

Mint Chip Cookie Stuffed Hand Pies

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I saw a recipe very similar to this on the Pillsbury site the other day.   I was intrigued.   Who doesn't love pie?   Who doesn't love chocolate chip cookies?   Who would ADORE the two together?  Not me, that's who!   Chocolate Chip Cookie Stuffed Pies?  They sounded splendiferous!!

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I like doing my own thing however if I can.  So I decided to do my own version of this, using my own homemade all butter short crust pastry and my own homemade chocolate chip cookie dough.

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I got all of the elements made and was just going to stir some chocolate chips into my cookie dough and  . . .  uh oh . . .  no chocolate chips.  What's a gal to do.  I'll tell you what a gal's to do.  She substutes with the next best thing.  Some coarsely chopped Lindt Mint Intense Dark Chocolate!

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Oh baby  . . .  all your Christmas's just came at once!  Flaky, crisp buttery pastry . . .  encasing a gooey minted chocolate chip cookie . . .  what's not to like about that?  Nothing, I tell ya . . .  nothing at all!

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*Mint Chip Cookie Stuffed Hand Pies*
Makes about 24 give or take

Yes, your dreams have all come true.  This is a pie you can hold in your hand . . .  stuffed with a minted chocolate chip cookie.  Can you say divine?

For the pastry:
230g of plain flour (1 1/2 cups)
8 TBS cold butter
pinch salt
cold water (about 2 TBS)
For the cookie dough:
45g of butter (1/4 cup)
6 TBS packed soft light brown sugar
50g of white sugar (1/4 cup)
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 tsp vanilla extract
1 medium free range egg, beaten
190g of plain flour (1 1/2 cups)
140g of good quality dark mint chocolate, finely chopped (45 ounces)
(I used Lindt  Excellence Mint Intense Dark Chocolate)

softened butter for spreading
demerara sugar for sprinkling (turbinado sugar)

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Preheat the oven to 190*C/375*F/ gas mark 5.  Line a baking tray with baking paper set aside.

First make your pastry.   Sift the flour into a bowl along with a pinch of salt.  Drop in the butter.  Working it in quickly using your finger tips and making a snapping motion until you have a mixture which resembles fine bread crumbs.  Add the cold water all at once, and stir in with a fork. Blend quickly until the mixture clings together in a ball, leaving the sides of the bowl clean.  Turn the dough onto a lightly floured surface and knead a couple times, lightly, to make a smooth fairly stiff dough.  Let rest for 10 minutes before using.

While the dough is resting make the cookie dough.  Cream together the butter and both sugars until light and fluffy.  Beat in the egg and vanilla.   Sift together the flour, baking powder, soda and salt.   Stir this into the creamed mixture.  Stir in the chopped mint chocolate.

Roll the pastry out onto a lightly floured surface to 1/4 inch thickness.   Cut into 3 1/2 inch rounds.  Spread half of the rounds with a bit of soft butter on the edges.  Place onto the prepared baking sheet.   Shake the cookie dough into balls, using 1 TBS of dough for each.  Place a ball on the centre of each pastry round and flatten just slightly.  Top with the remaining rounds of pastry.  Using a fork, press the edges together to seal.   Brush the tops with more butter and sprinkle with the demerara sugar.   Repeat until you have used all the pastry up, rerolling the scraps.  You may have cookie dough left over, but that's okay.

Bake the pies for 20 to 24 minutes, until golden brown.   Allow to stand on the baking sheet for a few minutes before scooping off onto a wire rack to finish cooling completely.  Store in an airtight container.

Note - Any leftover cookie dough can be rolled into balls and placed on a lightly greased baking sheet, leaving two inches between each.  Bake at 180*C/350*F/ gas mark 4 for 8 to 10 minutes.  Let stand on the baking sheet for several minutes before scooping off onto a wire rack to cool completely.  Store in an airtight container.

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If you have any leftover cookie dough . . .  and you just might . . .  bake them as you would regular cookies.   Bake for about 10 to 12 minutes at 190*C or 375*F, gas mark 5.
They're pretty scrum too!


  1. You're amazing at coming up with/inventing recipes..
    And the pies are so cute!

  2. I was inspired by the Pillsbury people Monique! I can't take all the credit myself! Happy Thanksgiving! xxoo


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