- Homemade (recipe here) or store-bought pie dough
- 2 cups (300 grams) strawberries, cut into small chunks
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2/3 cup Nutella
- 1 egg + 1 tablespoon water, for egg wash
- Coarse sugar, for sprinkling
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a small bowl, combine the strawberries, sugar and vanilla extract.
Roll the dough out into a large circle about 1/4 inch thick. Use a 3 or 4-inch round cutter to cut dough into rounds. Spoon some chocolate hazelnut spread onto half of the circles. Top with some of the strawberry mixture. Brush edges with the egg wash. Top with the other half of the circles and press to seal. Use the back of a fork to press a decorative edge around the pies. Cut vents into the top of each pie.
Brush tops of hand pies with egg wash and sprinkle with coarse sugar. Bake until crust is golden and filling is bubbling through the vents. Let cool slightly and serve immediately. Hand pies are best the day they are baked, but will keep at room temperature for a few days.