King of Chocolate Pies

Wrap shop-bought chocolate in puff pastry - scrummy and easy to make! Show me someone who can't make this and who can't resist this!

Recipe By: Mary P (https://cookbuzz.com/kitchen/416)
Makes 24 Prep: 20 min Cook: 18 min

Ingredients

Your favourite chocolate bar 24 pieces
Puff pastry sheet 1
Egg yolk 1

Method

1
Here is the shop bought pastry and chocolate - use your favourite chocolate - mine is Cadbury's Dairy Milk.
2
Cut the puff pastry sheet into two. Break the chocolate into 24 pieces and place evenly on the pastry, leaving 1cm gap between. Brush the gaps with the egg yolk.
3
Cover with the other puff pastry and press down firmly along the gaps. Cut and separate the 24 pieces.
4
Using a fork, seal the four edges of each piece and place on a baking sheet on an oven tray.
5
Brush over the top with the egg yolk. Put in a preheated oven 200C.
6
Bake for 18 minutes. It's delicious eaten warm rather than hot.

Tips & Note

The pastry will get sticky if the kitchen is too warm, so as soon as you need to use it, work fast. If it's too soft, return the pastry to the fridge to firm up. This is the trickiest part of the whole recipe!

King of Chocolate Pies

Wrap shop-bought chocolate in puff pastry - scrummy and easy to make! Show me someone who can't make this and who can't resist this!

Recipe By: Mary P (https://cookbuzz.com/kitchen/416)

Makes 24

Prep: 20 min

Cook: 18 min

Ingredients

Your favourite chocolate bar 24 pieces
Puff pastry sheet 1
Egg yolk 1

King of Chocolate Pies

Recipe ID :2297 Posted on 10 JAN 2017

Makes 24

Prep 20min
Cook 18min
views 1,164
printed 4

saved 3

Wrap shop-bought chocolate in puff pastry - scrummy and easy to make! Show me someone who can't make this and who can't resist this!

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Ingredients

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24 pieces
1
1

Method

Prep
20min
Cook
18min
1
Here is the shop bought pastry and chocolate - use your favourite chocolate - mine is Cadbury's Dairy Milk.
2
Cut the puff pastry sheet into two. Break the chocolate into 24 pieces and place evenly on the pastry, leaving 1cm gap between. Brush the gaps with the egg yolk.
3
Cover with the other puff pastry and press down firmly along the gaps. Cut and separate the 24 pieces.
4
Using a fork, seal the four edges of each piece and place on a baking sheet on an oven tray.
5
Brush over the top with the egg yolk. Put in a preheated oven 200C.
6
Bake for 18 minutes. It's delicious eaten warm rather than hot.

Tips & Note

The pastry will get sticky if the kitchen is too warm, so as soon as you need to use it, work fast. If it's too soft, return the pastry to the fridge to firm up. This is the trickiest part of the whole recipe!

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Mary P
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