Berry Nutella hand pies

serves / 8 prep / 45 minutes cook / 20 minutes

Ingredients

150g (1 cup) plain flour

2 tbsp icing sugar

30g (1⁄4 cup) cocoa powder, plus extra, to dust

125g unsalted butter, chilled, chopped

1 1⁄2 tbsp iced water

35g cream cheese, cut into 8 cubes 1 tbsp Nutella, plus extra, warmed, to drizzle

125g punnet fresh raspberries

1 egg yolk, lightly whisked

2 tbsp demerara sugar Roasted hazelnuts, crushed, to serve

1. Process flour, icing sugar, cocoa and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until dough just comes together. Divide dough in half. Shape into 2 discs, wrap in plastic wrap and place in the fridge for 15 minutes.

2. Preheat oven to 180C/160C fanforced. Grease 2 baking trays and line with baking paper. Lightly dust a sheet of baking paper with cocoa. Roll out 1 portion of dough until 3mm thick. Use an 8cm heart-shaped cutter to cut out 8 hearts. Repeat with remaining dough, re-rolling scraps if needed. Place the dough in the fridge if it gets too soft.

3. Place a cube of cream cheese, 1⁄2 tsp Nutella and 1–2 raspberries in the middle of each heart, squashing slightly. Brush edges with egg yolk. Cover with remaining pastry hearts, pressing edges with a fork to seal. Place the pies on the prepared trays.

4. Brush the pies with egg yolk and sprinkle with demerara sugar. Bake for 20 minutes or until pastry is cooked. Set aside to cool slightly. Drizzle with extra warmed Nutella and sprinkle with crushed hazelnuts to serve.