Chocolate Cherry Hand Pies

Ingredients 15 oz. package of refrigerated piecrust (or packaged empanada dough)

Cherry Filling 2 cups fresh, pitted and chopped 1 Tbsp. sugar 1 Tbsp. flour 2 oz. chopped dark chocolate 1 egg – for egg wash Glaze 1 cup powder sugar ¼ tsp. vanilla extract milk to thin

Directions

1. Preheat oven to 400°F. 2. Place the cherries and sugar in a bowl. Stir. Add flour and stir until the cherries are evenly coated. Refrigerate for about an hour. 3. Place Silicone Baking Sheet with Rim on a baking sheet.

4. Using the round side of the Empanada Maker, cut rounds out of the pastry.

Repeat until you have 12 pastry rounds. You may need to re-roll pastry. 5. Place a round on the teeth-side of the Empanada Maker. Wet pastry edge with beaten egg. Place a Spoon of cherry filling into the center of each circle, keeping a ½-inch boarder on the outer edge. Top with chocolate pieces. Brush the edge with the wash and close, pressing tightly to Seal.

Prick the top of each tart multiple times with a fork to allow steam to escape. Use your hand to make heart shaped, if desired. Brush the top of the tarts with egg wash. Refrigerate for 10-15 minutes. 6. Bake for 25-30 minutes, until lightly browned. Cool for a few minutes before transferring to a wire rack to cool completely. 7. Add powdered sugar and milk in a bowl, add vanilla. Drizzle each pie with the glaze. Allow glaze to harden. Store in airtight container for up to 3 days. 11