Chocolate Peanut Butter Hand Pies

Chocolate Peanut Butter Hand Pies

By: Anna Posey

Makes 10 servings


Hand Pie Dough

8 oz all purpose flour
1/2 oz granulated sugar
1 1/2 teaspoons kosher salt
8 oz unsalted butter, cold, cut into 1/2” cubes
4 oz water, ice cold

RX Chocolate Peanut Butter Filling

1 Jar RX Nut Butter Peanut Butter
1/2 oz cocoa powder
2 oz corn syrup
3 oz confectioner’s sugar
3/4 teaspoon kosher salt
5-6 oz water
*add gelatin if desired

Fruity Frosting

8 oz confectioners sugar
1 oz water
2 oz freeze dried raspberry (or another freeze dried berry of your choosing!)
1/2 teaspoon salt


Hand Pie Dough: (Yield = 10 x 5" pies)

1. Place the flour, sugar, and salt in the bowl of a food processor

2. Pulse to combine

3. Flatten the butter a bit before adding the the food processor

4. Pulse until the mixture resembles cornmeal

5. Add in the water

6. Transfer the dough to a generously floured workspace (wood tabletops are ideal here!)

7. Roll into a 1/2” rectangle (for the amount of dough in this size recipe, roll it into a 10” x 15” sheet) Chill for 1 hour

8. Make one “letter fold” by folding the left side over the middle section, and then the right side over that Chill for 30 minutes

9. Roll the folded dough into an 1/4” thick sheet of dough, make sure to flour well so it doesn’t stick to the work surface

10. Chill the dough until the butter has become firm again

RX Chocolate Peanut Butter Filling:

1. Blend all the ingredients in a food processor until it comes together

2. Store in piping bags at room temperature, or freeze into rectangular pieces to be later placed in the hand pies

Fruity Frosting:

1. Pulse the freeze dried fruit in the food processor until powdery (no need to sift after)

2. Add the remaining ingredients

3. Blend everything for 1 minute to combine

4. Store in piping bags at room temperature