Chocolate & Caramel Pocket Pies

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Chocolate & Caramel Pocket Pies
  • Prep Time: 30
  • Total Time: 45
  • Servings: 6.0
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About this Recipe

These perfect Pocket Pies are so delicious they will melt in your mouth! Try decorating your pies with coloured sprinkles and flavoured icing.

Ingredients

2 TENDERFLAKE® Frozen Deep Dish Pie Shells
250 ml Crushed caramel-filled chocolate bar pieces
15 ml Milk

Directions

PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six egg shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) oval (egg shaped) cookie cutter. Set any leftover dough aside.

DIVIDE crushed chocolate bar pieces evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving. FOR decorating ideas see the Tips section.

Notes

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