Recipes at your fingertips

Looking for inspiration? Find the perfect
recipe for any occasion.

Chocolate & Caramel Pocket Pies

Chocolate & Caramel Pocket Pies

Time Involved
< 45 min
# of Ingredients
3
Skill Level
Intermediate
Serves
6
Ingredients
TENDERFLAKE® Frozen Deep Dish Pie Shells
1 cup (250mL) 
Crushed caramel-filled chocolate bar pieces
1 tbsp (15mL) 
Milk


Directions
PREHEAT oven to 400°F (200°C).

REMOVE pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out six egg shapes from each pie shell using a (2-3/4-inch x 4-inch/ 7 cm x 10 cm) ovale (egg shaped) cookie cutter. Set any leftover dough aside.

DIVIDE crushed chocolate bar pieces evenly between 6 cut outs, mounding in centre and leaving a ¼-inch (5 mm) border. Top with remaining cut outs. Gently press edges together, and crimp with a fork.

BRUSH tops lightly with milk and bake for 12-15 minutes, or until pastry is golden. Allow pies to rest for 10 minutes before serving.

FOR decorating ideas see the Tips section.

TIPS: Replace caramel-filled chocolate bar with your favourite chocolate candy bar (coconut chocolate bar, peanut butter cups, milk chocolate bar). If dough gets too warm while preparing pies, refrigerate for at least 15 minutes before baking. Use any leftover dough to cut out shapes to decorate top. Brush back with milk or egg wash to affix to pie and bake as directed above. Decorate your pies with sprinkles by brushing top with milk or egg wash, adding your favourite sprinkles and bake as directed above. Allow pies to cool completely if using decorative icing.



Our Butcher's Trade Secrets

Shopping, cooking and food safety tips from our kitchen to yours.

Pasta Perfection

Pair grilled chicken with tasty OLIVIERITM pasta and sauce for extraordinary meals!