Hand pies are very common in England. Much like their larger namesake hand pies can range from savory to sweet. The hand pie is often referred to as a pocket pie, a small pie which could traditionally have been placed in a pocket and eaten by hand later for lunch. Of course in more modern times, although these pies are no longer carried in your pocket, they are still perfect for lunches!
Full time 1 1/2 hours (includes cooling time)
Makes 12 pies
2 cup semi-sweet chocolate chips
1/2 cup sugar
1 tbsp milk
1 1/2 tsp vanilla extract
*pie dough can be homemade, for store bought get 2 boxes/you will use 1 1/2 box, or use refrigerator biscuits and roll them flat.
Preheat oven to 350', cupcake pan with cooking spray.
Roll out pie crust and cut out 12 4-inch circles.
Gently press pie circles into each well of the cupcake pan and use a sharp knife to cut off any dough which is higher than the well.
In a small pot melt chocolate chips with milk over medium high heat, stirring constantly.
Remove from heat and allow to cool 5 minutes.
Whisk sugar and vanilla into cooled chocolate.
Whisk in eggs, whisking until an even smooth texture is reached.
Carefully spoon mixture evenly into each well, making sure not to over fill, I try to fill 3/4 of the way up.
Bake in oven 15-20 minutes or until crust is golden, the center will appear soft but should not giggle if pan is lightly shaken.
Remove from oven and let cool in pan 5-10 minutes.
Carefully remove from pan and allow to cool on wire rack 30 minutes before serving.