PastriesamericanMedium

Zucchini Chocolate Hand Pies with Hazelnut

Name: Zucchini Chocolate Hand Pies with Hazelnut
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: american
Ingredients: 2½ cups (300 g) spelt flour; ¾ teaspoon (4 g) kosher salt; 10 tablespoons (140 g) unsalted butter, cold, cut into ½-inch (12 mm) cubes; ⅓ cup (80 ml) ice water, very cold; 12 ounces (340 g) medium zucchini, shredded on a box grater, then squeezed dry in a clean towel; 4½ ounces (130 g) dark chocolate (70% cacao), finely chopped; ¾ cup (105 g) roasted salted hazelnuts, coarsely chopped; ½ teaspoon (2½ g) ground cinnamon; ½ teaspoon (2½ ml) vanilla extract; 3 tablespoons (38 g) granulated sugar; ¼ teaspoon (1½ g) kosher salt; 1 large egg, beaten with 1 tablespoon (15 ml) water; 1 tablespoon (12 g) coarse sanding sugar (optional)

From the MyKitchenBank Kitchen

Tender hand pies with a crispy spelt flour crust encasing a moist filling of shredded zucchini, dark chocolate, and roasted hazelnuts. The vegetables hide beautifully in these chocolate-forward pastries, making them perfect for sneaking nutrition into a portable treat. Baked until golden and just crisp at the edges, they're delicious warm or at room temperature.

Prep: 35 min
Cook: 35 min
Wait: 40 min
Total: 1 hr 50 min
Makes: 8 hand pies

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Ingredients

8 servings

For the dough
2½ cups (300 g) spelt flour
¾ teaspoon (4 g) kosher salt
10 tablespoons (140 g) unsalted butter, cold, cut into ½-inch (12 mm) cubes
⅓ cup (80 ml) ice water, very cold
For the filling
12 ounces (340 g) medium zucchini, shredded on a box grater, then squeezed dry in a clean towel
4½ ounces (130 g) dark chocolate (70% cacao), finely chopped
¾ cup (105 g) roasted salted hazelnuts, coarsely chopped
½ teaspoon (2.5 g) ground cinnamon
½ teaspoon (2.5 ml) vanilla extract
3 tablespoons (38 g) granulated sugar
¼ teaspoon (1.5 g) kosher salt
For assembly
1 large egg, beaten with 1 tablespoon (15 ml) water
1 tablespoon (12 g) coarse sanding sugar (optional)

Equipment (8)

Box grater or food processor with grating blade
Clean kitchen towel or cheesecloth
Large mixing bowl
Small bowl
Pastry cutter or bench scraper
9×13-inch (23×33 cm) baking sheet or two smaller sheets
Pastry brush
Cooling rack

Steps

Before you start

Cut cold butter into cubes and chill for 20 minutes before making the dough.
Preheat the oven to 375°F (190°C) about 15 minutes before baking.
Line two baking sheets with parchment paper.
Weigh zucchini after shredding and squeezing out excess moisture.

1
Make the pastry dough
- In a large bowl, whisk together the spelt flour and salt.
- Add the cold butter cubes and, using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse cornmeal with pea-sized pieces of butter still visible.
- Drizzle the ice water over the mixture and stir gently with a fork just until the dough comes together in a shaggy mass.
- Do not overmix.
- Press the dough into a flat disk, wrap in plastic, and chill for 20 minutes.
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Ready when: Dough is cool to the touch and holds together when pressed
Tip: Keep everything as cold as possible; warm hands can melt the butter and make the crust tough. Work quickly.
2
Prepare the zucchini filling
- Shred the zucchini on the largest holes of a box grater or using the grating blade of a food processor.
- Transfer to a clean kitchen towel and squeeze firmly over a sink to remove as much liquid as possible—you should have about 1 cup (200 g) of dry zucchini.
- In a small bowl, toss the squeezed zucchini with the chopped dark chocolate, hazelnuts, cinnamon, vanilla extract, sugar, and salt until evenly combined.
- Set aside.
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Ready when: Filling is evenly mixed with no dry flour visible
Tip: Squeezing out the zucchini moisture is crucial—wet zucchini will make the pastry soggy. Use a towel and don't be shy with the pressure.
3
Roll and cut the dough
- On a lightly floured surface, roll the chilled dough to a thickness of about ⅛ inch (3 mm).
- Using a 3-inch (7.5 cm) round cutter or a small bowl, cut out 8 circles, re-rolling scraps as needed.
- Arrange the circles on parchment-lined baking sheets.
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Ready when: 8 evenly cut circles of dough ready to fill
Tip: Chill the dough again for 5 minutes if it becomes warm during rolling—this keeps the pastry from shrinking during baking.
4
Fill and seal the pies
- Place about 2 tablespoons (35 g) of filling on one half of each dough circle, leaving a ½-inch (12 mm) border.
- In a small bowl, beat the egg with 1 tablespoon (15 ml) water to make an egg wash.
- Brush the border of each circle with egg wash, then fold the dough in half over the filling to create a half-moon shape.
- Using a fork dipped in water, press down the edges firmly to seal and create a decorative pattern.
- Brush the top of each pie with egg wash and sprinkle with coarse sugar if desired.
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Ready when: Edges are sealed with no gaps; egg wash is evenly applied
Tip: Don't overfill—excess filling can burst through the pastry or prevent the edges from sealing properly.
5
Bake until goldenOven 375°F / 190°C
- Bake at 375°F (190°C) for 20–25 minutes, until the pastry is deep golden brown on the edges and slightly firm to the touch on top.
- The pies should feel set but still have a slight give in the center.
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Ready when: Pastry is golden brown, edges are crisp, and pies feel firm but not rock-hard when gently pressed
Tip: If the edges brown too quickly, tent loosely with foil for the last 5 minutes. Each oven is different, so start checking at 20 minutes.
6
Cool and serve
- Remove the baking sheet from the oven and let the pies cool on the sheet for 5 minutes, then transfer to a cooling rack.
- They are best enjoyed warm or at room temperature, when the chocolate is just set but the pastry is still tender.
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Ready when: Pies are cool enough to handle but still warm; chocolate is set but not hard
Tip: Eating them while still slightly warm is the best experience—the chocolate is soft and the pastry is at its crispest.

Good to know

Tips

The key to flaky pastry is keeping everything cold and handling the dough minimally. Work quickly and chill between steps if the dough becomes warm.
Squeezing all moisture from the zucchini prevents a soggy filling and crust. This is not optional if you want the best result.
Hand pies are forgiving—if your circles tear, pinch them back together or simply seal them carefully. Slight imperfections don't affect the taste.
For a breakfast pastry, reduce the dark chocolate to 3 ounces (85 g) and add 1 tablespoon of honey to the filling for a lighter, more subtle chocolate flavor.

Make ahead

Assemble and freeze unbaked hand pies on a tray for up to 2 months. Bake directly from frozen, adding 5–8 minutes to the baking time. Baked pies can be made 1 day ahead and stored in an airtight container at room temperature; refresh in a 300°F (150°C) oven for 5 minutes before serving.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 5 days in an airtight container; reheat gently at 300°F (150°C) for 5 minutes. Freezer: up to 3 months (unbaked) or 2 months (baked) in an airtight container; thaw baked pies at room temperature for 1 hour before eating, or warm in a 300°F oven for 8–10 minutes.

Substitutions

spelt flour → all-purpose flour or whole wheat flour. All-purpose flour will yield a more tender crust; whole wheat will make it heartier. Use the same weight (300 g).
roasted salted hazelnuts → walnuts, pecans, or almonds. Roasted and salted nuts of similar size work equally well. Avoid raw nuts, which lack the toasted flavor.
dark chocolate (70% cacao) → milk chocolate or semi-sweet chocolate. Milk chocolate will be sweeter and less intense; semi-sweet falls in between. Use the same weight (130 g).
ground cinnamon → cardamom or nutmeg. Use the same amount (½ teaspoon / 2.5 g) for a different warm spice note.