Mini Heart Hand Pies (Edit recipe)

Pastry hearts, little bit of chocolate, a treat you can eat with your hands...what's not to love! Add some raspberry yumminess to the mix and you have a perfect littel treat for the big day. If you don’t like raspberries, you can try strawberries or blueberries! Go with your favorite jam and enjoy. They come together fairly easily. If you don’t have a heart shaped cookie cutter, you can always just cut out circle or rectangles and make them that way. Our scalloped edge cutter actually comes from a vintage set my mom passed along to us at some point. Super happy to have the set and the heart one was perfect for this recipe!

20 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	107
Fat:	4 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	3 mg
Fiber:	5 g
Sugars:	9 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 8

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe)
.25 cup Raspberry Jam, or jam of choice
5 whole Organic Raspberries, up to 6, frozen - optional
1 whole Egg, + 1 tbsp of water for egg wash, optional

Ganache

3 Tbsp Whole Milk, or milk of choice
.25 cup Dark Chocolate Chips

Optional Garnish

2 tsp Vanilla Infused Sugar

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make our pie crust recipe or use our Pie Crust Mix and preheat your oven to 425˚.
Divide dough in half and set one dough ball aside, covered.
Roll the first half of the dough out between two pieces of dusted parchment paper, to approximately ¼” thick.
Cut out 8 hearts approximately 3″ tall by 3″ wide at the widest part of the heart, re-roll dough as needed.
Place these first 8 hearts on a parchment lined baking sheet, covered with plastic so they don’t dry out while you roll out the remaining 8 hearts from the other half of the dough.
Spread approximately a scant 1 tsp jam on first 8 hearts leaving about ¼” edge around the outside and top with some raspberry beadlettes. (see note below)
Using a pastry brush, apply egg wash to the outside edge of the heart around the jam and lay another heart cutout on top of the jam & beadlettes and carefully press edges together. Repeat with remaining hearts until all 8 are complete.
Crimp edges all the way around to seal so jam doesn’t ooze out while baking. We used the end of a nutcracker, be creative and try something new. Although, there’s nothing quite like a good ol’ fork to crimp those edges.
Use remaining egg wash to brush the tops of each of the mini pies. If applying a decorative crust heart, place on top of pie and brush that with egg wash as well. This step is decorative, but oh so cute! If you want a bit of sparkle, feel free to add a sprinkle on top of some organic vanilla infused sugar.
Cut a small slit on top, so steam can escape while baking. Place in the oven and bake for 14-16 minutes or until golden brown.
Let cool slightly before drizzling on ganache if using…enjoy warm or cool.

Notes

*Raspberry beadlettes – basically a frozen raspberry, that you pop in your hand between your fingers and all beads fall apart, tadah, raspberry beadlettes!