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1
Begin by making the dough. In a food processor, combine flour, cocoa powder, sugar, salt and the butter. Pulse until a coarse meal forms. Add heavy cream and pulse to combine. The dough should be fairly shaggy. If it is still too dry, add an additional tablespoon. Once the dough is the right consistency, divide it in half and shape the halves into disks. Wrap them in plastic wrap and refrigerate for at least 2 hours.
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2
Remove the dough from the fridge and roll it out on a floured surface to about a 1/4 thickness. Cut out in desired shape (I used 3-inch circular cookie cutters) and place the cut out dough on a baking sheet. Put the dough back in the fridge while you make the filling. You should have 24 rounds to make the hand pies.
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3
To make the filling, place the chocolate in a medium glass bowl. Heat the cream in a small saucepan over medium heat. Just as the cream begins to boil, remove it from the heat and pour it over the chocolate. Stir until the chocolate is melted and smooth. Add peanut butter and allow the filling to cool for at least 15 minutes.
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4
Preheat oven to 400u00b0F. Once the filling has cooled, remove the dough from the fridge. Brush the edges of half of the circles with egg wash. Then, place a heaping spoonful of the filing on the center of the circle. It may be a little runny, but that's ok! Top the dough rounds with another round and crimp the edges to seal the dough together. Again, the filling may run out of the edges, but just clean up the exterior of the hand pies as you seal them.
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5
Bake the hand pies for 15-16 minutes, or until just set. Remove from the oven and allow to cool while you make the drizzle.
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6
To make the drizzle, begin with leftover filing. Add melted coconut oil and peanut butter to make the drizzle thinner. Once pies are cooled, drizzle chocolate over the pies as desired.
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7
Either serve immediately or store in the fridge for up to a week.
