Strawberry Nutella Hand Pies / by audrey gebhardt

Honeypies, did you just open up instagram and realize that it’s Valentine’s day?

And you know that a bouquet of $19.99 roses from Stop & Shop probably won’t cut it?

Are you freaking out a little bit?

What if I told you that you can spend less than $15 on this recipe and crush the V-Day game in less than an hour with just a quick lil trip to your friendly neighborhood grocery store?

I’m not even kidding. You probably have one egg, you probably have sugar, you might even have cornstarch. All you need to get now is a bag of frozen strawberries, a pre-made pie crust (or you can make my super duper quick olive oil one!) and some nutella and you’ve got yourself a one way ticket to cupidtown.

As always you can check my IGTV here for a video tutorial of this recipe!

Strawberry Nutella Hand Pies

Strawberry Nutella Hand Pies
Makes about 6

two pie crusts for a 9” pie (store-bought or homemade)
12 oz bag of frozen strawberries
1/4 c sugar
2 Tbsp water
2 Tbsp cornstarch
6 tsp Nutella
1 egg
more sugar, for sprinkling

Preheat the oven to 400.

In a medium saucepan over a medium flame, combine the frozen strawberries, sugar + water. Bring to a bubble and let simmer for about ten minutes or so, until the strawberries start to soften and break down. Add cornstarch and break up the strawberries with a fork. Let this mixture simmer for another ten minutes or so until it thickens up.

Roll out the pie crust and cut 12 circles that are about 4” in diameter (I used a large ball jar lid to cut mine!)

Place 6 of the circles onto a parchment lined baking sheet. Scoop a teaspoon of nutella into the center of each crust circle, then top with a teaspoon of the strawberry mixture.

Make the egg wash- beat the egg with a tablespoon of water. Using your finger, lightly brush the egg wash onto the edges of each filled circle (around the fillings). Top each egg washed circle with a plain circle of dough and press down gently with your fingers. Press a fork down around the edges of each hand pie to seal the top and bottom circles of dough together.

Brush each hand pie with more egg wash then sprinkle with sugar.

Bake for 12-15 minutes, until golden brown. Serve immediately or at room temperature!