Twenty something years ago I would´ve spent most of the last two weeks clad in a bikini, soaking up every bit of sun I could, growing dry hair and freckles. That´s how good the weather was. And it´s still winter, though not for long. Nowadays, I´m more concerned about a freckle turning into a suspicious mole thus, I will be a pasty winter white for some time still. But, I can finally say spring is here. Flowers everywhere, their colors livening up the front lawns and parks, kids in their bikes, dogs running around, short sleeves, sitting outside sipping coffee with friends. Life is looking good.
These handpies, though they might sound like fall, are really a great dessert, or snack or whatever, year round. The idea is the same as for the ham and mushroom ones, (which here I would call square empanadas), and the thing to grab in case you´re feeling all sweet and fruity. And chocolate-y.
The combination of pear and chocolate is one of my favorites as I already pointed out in this coffee cake. I had seen and pinned a recipe from Meagan for caramel apple pies, and decided to borrow the idea, change the filling but keep the glaze. The addition of cinnamon is perfect and oh so good while the little pies are still warm and you´re surprised with melted chocolate in every bite.
The pears by themselves are fantastic, with their spiced flavor and custardy texture. The bittersweet chocolate cuts in and adds another layer of goodness. Perfect with the very neutral pie dough.
Right now I could very well believe I can live on just handpies for a few weeks, that´s how good they are.
PEAR AND CHOCOLATE HANDPIES
Note: It´s really hard to put quantities for each pie, since it depends on how you cut the dough. This is enough for about 8 small rectangular handpies.
Flaky Butter dough, half recipe (see here)
1 ½ Poached spiced pears, (6 pieces if you cut them in quarters) (see recipe)
1/3 cup bittersweet chocolate chips (I use Callebaut 58%)
On a lightly floured surface, roll pie dough and cut in rectangles. They should be even numbered. Transfer half of them to a parchment paper-covered baking tray. Put a bit of chopped pear on the half of the dough rectangles you have on the tray. Add a few chips on top. Cover with remaining dough pieces, moisten edges with a bit of water, and prick all around with a fork to seal. Refrigerate for ½ hour.
Preheat oven 15 minutes before baking. Bake for about 30 minutes, until dough is golden and puffed. Transfer to wire rack and cool for 10 minutes.
Glaze and eat while still warm.
Glaze: In a small bowl mix 1 cup powdered sugar, ½ teaspoon cinnamon, a few teaspoons milk.
Drizzle with a fork or spoon over warm handpies.