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White Chocolate and Pistachio Hand Pies
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White Chocolate and Pistachio Hand Pies

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Ingredients

Adjust Servings:
For the pate brisée:
300 g Plain flour
150 g Butter
Cold water
Salt
For the hand pies:
250 g White chocolate
180 g Cream
100 g Pistachio paste
Sliced almonds
Mint leaves
Cuisine:

Ingredients

  • For the pate brisée:

  • For the hand pies:

Directions

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An easy recipe, with a base of pate brisée to bake quickly in the oven and then fill with a soft white chocolate ganache cream, enriched with pistachio paste.

White Chocolate and Pistacchio Hand Pies
White Chocolate and Pistacchio Hand Pies

Pistachio paste is available for sale ready to use and serves as the basis for many sweets, biscuits and pistachio ice cream, but it is delicious even simply spread over bread. If you want to try it at home put 100 g pistachios, 50 g powder sugar and a neutral tasting oil (sunflower oil)  in a blender and let it rotate for a few minutes until you have a smooth pistachio paste.

Begin with preparing the pate brisée.

Pate brisée, just like pastry, can be prepared by hand or, as indicated in this recipe, with the mixer. A small secret to perfect the dough is to work it as little as possible. Once the dough is put into the mold, let it rest at least 10 minutes in the refrigerator before baking at 180°C.

Put the chopped butter in the mixer together with the flour, salt and two tablespoons of cold water. Mix it until it forms a ball. Wrap it in cling film and let it rest in the refrigerator for about an hour.

Start by rolling out the dough and make 8 disks. Place them in a muffin pan, cover each basket with the baking paper and baking beans. Bake the baskets in a preheated oven at 180°C for 15 minutes.

In a sauce pan, warm the cream, after reaching the boil, remove from the fire and combine the chopped white chocolate. Mix well with the help of a whip. Add the pistachio paste and let it cool.

Once cool, mount the ganache with the help of a whip until you have a foamy and creamy mixture.

Fill the baskets with the pistachio ganache cream and garnish the pies with pistachios, sliced almond and fresh mint leaves.

 

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