Mini Choco-Banana Hand Pies with Banana Dip
Ready to try a fun, new pie recipe? These Mini Choco-Banana Hand Pies are sure to impress your friends and family this holiday season. Guests will love these delicious banana-filled mini-pies drizzled in chocolate and served with banana dip. Give it a try, and tell us how it goes!
MINI CHOCO-BANANA HAND PIES WITH BANANA DIP
- cold bowl
- 1 3/4 sticks of cold unsalted butter, cut into smaller cubes
- 3 1/3 cups of flour
- slightly less than 1/4 cup of cold water
- pinch of salt
- 4 Fair Trade Certified bananas
- half tsp. Fair Trade Certified sucanat (dehydratd case syrup)
- 1/4 cup rice milk
- Fair Trade Certified chocolate chips
- 1/4 cup rice milk
Combine flour and salt. Then add cold butter and process for 15 to 20 seconds in food processor (if available), until mixture resembles fine breadcrumb texture. Transfer to a cold bowl.
Mix 2/3 of water into flour/salt mixture and whisk with hands, gathering flour around bowl and mixing with butter bits. Add remaining water and shape into dough.
Knead dough quickly (as to not melt butter with hands that much). Wrap in plastic and place in fridge until ready to use.
Combine bananas with half of the rice milk in a small bowl and mix (ideally, with a hand-held blender).
Mix in sugar, little by little, tasting often – might not even need to use all sugar, don’t want it to be too sweet.
If needed, blend in remaining rice milk (depending on desired texture) – place in fridge in a covered container.
Separately, cut 1-2 bananas into small bits – no need to mash these – and place in the fridge in a covered container.
Sprinkle flour on flat surface, roll out dough thinly.
Cut out shapes (circles work well) either with a knife, cookie cutter, etc. Make sure to make duplicates of each shape to use as a top and bottom for the mini pies.
Preheat oven to 375° F. Grease cookie sheet with butter and sprinkle flour on top (or use parchment paper instead, if available).
Place a “bottom” dough piece directly on cookie sheet, then add a small spoonful of the banana filling in the center of each “bottom” dough piece, then place a few cut up banana bits on top of filling. Place remaining creamed banana mix covered in fridge.
Cover “bottom” dough with equally sized “top” dough. Use tines of fork to crimp edges and binding both sides together.
Egg wash can be used if desired (mixture of egg yolk and milk) to cover the mini pie, and to seal edges of both “top” and “bottom” pieces of dough.
Bake for 20 minutes or so, until mini-pies are golden brown (check often to not burn crust).
Prepare chocolate topping while mini-pies are in oven.
Melt chocolate mixture in a double boiler (easy substitute – use small glass bowl or cup, place in medium-sized pot with water and put on stove at a low heat). Combine with a few splashes of rice milk until desired consistency is achieved.
To cover mini-pies with chocolate, use small spoon to slowly drip chocolate over tops of mini-pies. Best practice: swirl chocolate on top of pie and slowly move downwards until mini-pie is covered, but not the crimped edges.
Place in freezer for an hour, then transfer to refrigerator and serve as needed.
Upon serving, use remaining creamed banana mixture (that had been in fridge) as a dip for the mini-pies.
All photo credit to WestBoundary Photography