Chocolate Raspberry Heart Hand Pies A Valentines Treat

Instructions:

1. Combine flour, sugar, and salt in a food processor or large bowl.
2. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Form into a disc, wrap in plastic wrap, and chill for at least 15 minutes.
5. Combine raspberries, sugar, cornstarch, and water in a saucepan.
6. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down.
7. Remove from heat and stir in vanilla extract and chopped chocolate. Stir until the chocolate melts and the mixture is smooth. Let cool slightly.
8. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Roll out the chilled pastry on a lightly floured surface to about 1/8-inch thickness.
10. Use a heart-shaped cookie cutter to cut out even numbers of hearts.
11. Place half of the hearts on the prepared baking sheet.
12. Spoon a generous tablespoon of the chocolate raspberry filling onto the center of each heart.
13. Top with the remaining hearts, gently pressing the edges to seal.
14. Use a fork to crimp the edges of the hand pies.
15. Brush the tops with egg wash and sprinkle with turbinado sugar (if using).
16. Bake for 20-25 minutes, or until the crust is golden brown.
17. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.