Chocolate Ganache
    Chocolate Ganache
    Chocolate Ganache

    Chocolate Ganache Hand Held Pies


    October 30, 2019

    There was a spell in most people’s teens where we all ate far more Pop Tarts than we should have done. Now a little older and wiser I’ve realised that they’re not the healthiest snacks going, so I wanted to re-create something that gave the same taste satisfaction, but without all the sugar.

    • Yields: Makes approx 20


    For the pastry

    170g plain flour

    90g plain wholemeal flour

    200g unsalted butter cold, diced

    2 tbsps xylitol sugar alternative (available in supermarkets and health stores as Total Sweet)

    1 large egg

    For the chocolate ganache filling

    150g dark chocolate - finely chopped

    150ml double cream

    1 tbsp xylitol

    (optional tablespoon of rum or frangelico)

    For the dark chocolate drizzle

    3 tablespoons dark chocolate drops (or around 40g dark chocolate finely chopped)

    Tiny amount of coconut oil

    Chopped roasted hazelnuts or freeze dried raspberries


    1In a food processor (or by hand with a feathery light touch) pulse together the flours, xylitol and diced butter until breadcrumb consistency

    2Add the egg and pulse just until it comes together to form a dough

    3On a floured board cut the dough in half and shape each half into a disk

    4Wrap and refrigerate for 45 mins to allow the dough to rest and firm up

    Make the ganache

    1Put chocolate into a heat resistant bowl

    2Heat up the double cream and xylitol, stirring, until just about to boil

    3Pour over the chocolate and wait for 30 seconds

    4Whisk until smooth

    5Add the rum/frangelico if you fancy

    6Leave to cool and then cover and refrigerate until you want to use it - ideally don't leave the ganache to totally harden as it makes it hard to scoop out for the filling

    Oven on 200oC/180oC fan

    1Take one half of the pastry out of the fridge and roll out to around the thickness of a £1 coin

    2Use a cutter of your choice to make pastry shapes (I use a 9cm round cookie cutter but you can go wild!)

    3Brush beaten egg carefully all over half of the circles then a good size dollop of ganache into the middle of those

    4Take the other circles and place one on top of each ganache circle

    5Gently push down the edges to seal (they will resemble flying saucers!)

    6Repeat with the other half of pastry

    7Place on a baking tray and refrigerate for 30 mins before baking for 12-15 mins

    8When lovely and golden brown, take out from the oven and place on a cooking rack or eat them straight away (ensuring they’re not too hot to burn) with cream or ice cream - yum


    1Melt your chocolate for the drizzle and add a tiny bit of coconut oil (or sunflower if you don't have it) and mix until smooth.

    2Drizzle over the pies and top with chopped hazelnuts or freeze dried raspberries

    You can eat these hot or cold


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