Chocolate Hand Pies for Halloween

Directions

1. Set your oven to 400°F to preheat.
2. In a stand mixer, blend the flour, salt, and sugar until just combined. Drop in the cold butter cubes and mix on low-to-medium speed until the mixture contains crumbs about the size of a pea and ½-inch pieces. Pour in 7 tablespoons of ice water and continue mixing. Pinch a small amount to test: if it holds together, it's ready; if not, add another 1-2 tablespoons of water until it clumps but remains crumbly—avoid overmixing into a smooth ball.
3. Remove the dough and divide it in half. Place each portion between two sheets of plastic wrap and roll into a flat disc roughly ¼-inch thick. Refrigerate for one hour.
4. Coarsely chop the 4-ounce chocolate bar and place in a small bowl. Warm the heavy cream on the stove until it just begins to simmer, then take it off the heat immediately. Pour the hot cream over the chocolate and stir until the mixture becomes smooth and glossy—it may look separated at first but will come together after about a minute.
5. Allow the chocolate filling to cool and thicken slightly.
6. Take the chilled dough out of the fridge and remove the plastic wrap. Cut one disc into rectangles measuring 3 inches by 4 inches (or into circles of your preferred size). Cut the other disc into thin strips about ⅛ to ¼ inch wide, manageable for weaving.
7. Crimp the edges of the rectangular hand pies. Generously spread 2-3 tablespoons of the chocolate filling onto each base. Lay the strips in a random crisscross pattern on top, then press the strips into the base edges to seal. Gently brush the tops with egg wash. Bake for around 25 minutes, until the pastry turns a light golden brown.
8. Gather any leftover dough strips, roll them together, and chill again until firm enough to work with, about 20 minutes.
9. Remove the dough from the fridge and roll it out to ¼-inch thickness. Cut out round shapes. Fill each round with some chocolate mixture, then cover with another round crust. Crimp the edges all around with a fork. Depending on your design, either cut out a shape before adding the top crust or, for plain hand pies, simply cut 2-3 slits in the top for venting. Bake for 20-25 minutes.
10. As soon as the hand pies come out of the oven, press edible googly eyes onto them. Let them cool completely before serving.