Nutella Hand Pies

These Nutella Hand Pies are a versatile and delicious treat that can be enjoyed at any time. Made with a simple buttery Italian homemade pie crust, then stuffed with a creamy hazelnut filling, these small, portable pies make the perfectly snack or even dessert!

Living in Italy Nutella is everywhere, and made into everything, from a Nutella Crumb Pie to a simple Crostata to a creamy Liqueur to even Ice cream!

Ingredients to make a Nutella Hand Pie recipe

• Butter – cold butter
• Flour – all purpose flour
• Sugar – granulated sugar
• Salt – if you use unsalted butter then use a little more salt
• Eggs – a whole large egg and a large egg yolk
• Powdered sugar – also known as icing sugar or confectioners’ sugar
• Nutella – you can use store bought or even Homemade Nutella

How to make Hand Pies

In a food processor add dry ingredients and whisk together, then add butter, egg and yolk, pulse until mixture comes together.

Remove to a lightly floured flat surface and knead gently to form a soft dough.

Wrap the dough with plastic wrap and refrigerate. While the dough is chilling freeze scoops of the hazelnut cream on a baking sheet.

Remove the dough from the fridge, roll with a lightly floured rolling pin half the dough on a floured surface to approximately 1/8 inch thick, or a little thicker if you wish, cut with round cutters. Place the circles on the prepared baking sheet.

Roll the remaining dough and cut into circles. These circles cut small slits on top with a sharp knife.

In the middle of the circle place a firm hazelnut cream ball, top the circle with another cut out, seal the edges together with a fork (press firmly all around the edges). Brush with either an egg wash or milk, the top of the hand pie and the edges this will help seal the dough while baking.

Bake until golden brown. Let cool or eat warm, dust with powdered sugar if desired.

How to make the dough without a food processor

I made the dough in my Food Processor but if you want you can make it either in a stand mixer on low speed or by hand. It’s always easier to combine the dough by hand instead of pulsing to bring it together then move the dough to a flat surface and gently knead to form a compact dough ball.

Tips for making the best Hand Pies

• Be sure to let the dough chill for at least 30 minutes.
• While the dough is chilling place small scoops of Nutella on a parchment paper lined baking sheet and freeze them for about 20-30 minutes. It seems, freezing the filling keeps it from running or disappearing into the dough while baking.
• To make it easier to roll the dough you can roll it between 2 sheets of parchment paper.
• Before baking you can sprinkle the tops with some granulated sugar or Demerara sugar.
• If you want to fancy them up you could also drizzle with Nutella or a simple glaze.

Hand Pie FAQs

How to store hand pies

The hand pies can be kept at room temperature in a container for up to 1-2 days or store in the fridge for 4-5 days. They can be warmed up in a microwave or oven.

How to freeze the pies

The pies can be frozen either baked or unbaked. Place the unbaked hand pies on a baking sheet and freeze until firm, then move to a freezer bag or container. They will keep for up to 3 months in the freezer. No need to thaw the pies first, although they may need a bit more time to bake.

The completely cooled baked hand pies can also be frozen in a freezer bag or container. They will keep for up to 3 months in the freezer. You can warm them up in a pre-heated 350F/180C oven until warmed through, approximately 10 minutes.

They are so good either eaten warm or sprinkled with a little powdered sugar. Enjoy!

Updated from June 28, 2017.