Ingredients
Scale
- 2 sheets of ready roll puff pastry (Vegan & gluten-free)
- 6 tablespoons of Vegan Nutella
- 2 medium sized bananas
- 3 tablespoons of dairy-free milk (for the ‘egg wash’)
- 2 tablespoons of caster / granulated sugar
- Googly eyes
- 1 packet of dairy-free white chocolate buttons
- 2 tablespoons of icing sugar (dusting)
Instructions
- Pre-heat oven to 180°C fan and line 2 baking trays with grease-proof paper.
- Unroll the pastry sheets leaving in the baking paper. Use a rolling pin to slightly flatten out any wrinkles in the pastry.
- Using a sharp knife or pizza roller, cut one and a half of the other pastry sheet into rectangles (approximately 4 inches by 2.5 inches). Cut the remaining half of the pastry sheet into long, thin strips. Roll out the scraps to cut out a few more shapes.
- Transfer the pastry rectangles to the refrigerator for 5 minutes.
- Transfer the vegan Nutella into a piping bag and pipe some into the middle of each pastry rectangle. You can also use a spoon and spread it on. Top with some thin slices of fresh banana.
- Brush some dairy-free milk around the edge of the pastry, this will help the pastry stick. Tip: Don’t add too much filling or it will ooze out when baking.
- Lay the strips of pastry over the filling in a zig-zag pattern, creating a ‘mummy’ effect. Repeat for all of the pies. Make sure to use your finger to press the strips down so that they don’t lift when they bake & puff up in the oven.
- Brush the pastry with some dairy-free milk and sprinkle over some sugar. This will help the browning of the pastry.
- It’s best to bake the pies a tray at a time as the pastry will puff up. I like to bake 6 on a tray at a time. Place into the middle of the pre-heated oven and bake for 15-18 minutes or until golden in colour and the pastry is flakey.
- Remove from the oven and allow to cool slightly on the tray then transfer to a wire rack to cool completely.
- If your white chocolate buttons are too big, simply use the base of a piping tip, press it down on top of the button to cut then into a smaller circle shape.
- Use left over Nutella in a piping bag and pipe on a small dot to the middle of each eye.
- Make sure the pastry and filling is cold before adding on the eyes. If the pastry or filling is still hot / warm, it’ll melt the chocolate eyes. Place on the eyes and sprinkle the pastries with some icing sugar (optional).
- Serve at room temperature or warm.
Notes
- Store hand pies in an airtight container at room temperature for up to 2 days.
- Reheat in the oven for a few minutes to restore crispiness.
- Use a light hand with the filling to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 hand pie
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg